"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Copper Pennies (or Marinated Carrots) Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

147W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!