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Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clara Ledbetter
Added: Saturday, February 28, 2009

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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