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This recipe for COPPER PENNIES, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Heizer
Added: Saturday, December 20, 2008


1 lb. carrots
1 medium onion
1 green pepper

3/4 c. vinegar
1/2 tsp. pepper
1 tsp. dry mustard
1/4 c. vegetable oil
1 c. sugar
1 tsp. salt
1 can tomato soup

Cook cleaned, sliced carrots in salt water until tender; drain and cool. Slice onion and separate into rings. Chop green pepper. Place carrots, onions, and green pepper in a gallon widemouth jar.
Mix all the sauce ingredients until well blended and pour over the vegetables. Let set overnight in refrigerator. Will keep up to 2 weeks in refrigerator.




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