"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gloria's Copper Penny Marinated Carrots Recipe

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This recipe for Gloria's Copper Penny Marinated Carrots, by , is from The Berkin Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eloda Berkin's Blue Binder Cookbook
Added: Friday, December 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, cut in slices
steam until crispy tender

Sauce:

1 can tomato soup
1 cup white sugar
1 tsp. dry mustard
1/2 cup salad oil
3/4 cups vinegar
1 tsp worchestershire sauce

Directions:
Directions:
Mix sauce ingredients together well. Heat slightly to dissolve the sugar.

To cooked carrots, add 1 large diced onion and 1 large diced green pepper. Pour sauce over all.

Personal Notes:
Personal Notes:
Many of Mom's recipes have people's names on them. This recipe was provided by Auntie Gloria Miller, (Uncle Tom's wife). Mom must have tried it one time it was made and she asked for the recipe.

 

 

 

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