"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Opal Dupps
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, peeled & sliced 1/8" thick
1 small onion, thinly sliced
1 Bell Pepper, thinly sliced
1 cup celery, diagonally sliced
1 can Tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 tsp. pepper
1/2 tsp. salt, add more to taste

Directions:
Directions:
Cook carrots until tender crisp (10-12 minutes).

Cool. Mix with onion, pepper & celery.

Blend all other ingredients together, mix well and pour over vegetables.

Refrigerate at least 24 hours.

 

 

 

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