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Copper Pennies (or Marinated Carrots) Recipe

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This recipe for Copper Pennies (or Marinated Carrots), by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Furr
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots, peeled, sliced, cooked (not soft)
1 large white onion, sliced
1 large green pepper (cut in thin strips)
1 c. sugar
1 can tomato soup
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Directions:
Directions:
Combine onions, separated into rings; sliced green peppers and cooked carrots in bowl in layers; set aside. In a saucepan combine sugar, soup, vinegar, oil, sauce, and mustard. Heat to boiling, stirring to dissolve sugar. Pour over vegetables in bowl. Cool, refrigerate at least 2 hours.

 

 

 

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