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Copper Pennies Recipe

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This recipe for Copper Pennies is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
2 pounds carrots
1 large onion
2 stalks celery
1 large green pepper

Marinade:
1 can condensed tomato soup
1 cup sugar, or less
1/2 - 1 teaspoon mustard
2 Tablespoons Worcestershire sauce
1/2 cup oil
1/4 cup white vinegar
2 teaspoons salt
Directions:
Directions:
Salad:
Peel, wash, and slice carrots. Cook until tender, and drain. Do not overcook. Thinly slice or chop onion, celery, and green pepper. Add other vegetables to carrots.

Marinade:
Combine tomato soup, sugar, mustard, Worcestershire, oil, white vinegar, and salt. Refrigerate in covered container for several hours to blend flavors. Serve cold as a vegetable or as a salad. Keeps well refrigerated for several days.
Personal Notes:
Personal Notes:
Colors look great for fall season.

 

 

 

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