"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Copper Carrot Pennies Recipe

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This recipe for Copper Carrot Pennies, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Richardson
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs of carrots, sliced into coins

1/2 cup sugar
1 can tomato soup
1 tsp salt
1 tsp Worcestershire sauce
1 tsp mustard
1/2 cup oil
3/4 cup vinegar
1 tsp pepper

Medium onion, sliced
1/2 medium bell pepper, sliced

Directions:
Directions:
Cook carrots in salt water until tender, drain.
Mix all ingredients except carrots, onion and bell pepper thoroughly with a mixer. Bring to boil. Then add the carrots, onion and pepper. Refrigerate 12 to 18 hours.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Best served at room temperature

 

 

 

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