This recipe for Copper Pennies (sweet - n - sour carrots), by Sue Richins, is from Cooking to Cure Cancer ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 c. carrots (sliced and cooked until almost tender) 1 medium onion - chopped 1 small green pepper 1 can tomato soup 1/2 c. oil 1 c. sugar 3/4 c. white vinegar 1 tsp. dry mustard 1 tsp. salt 1 tsp. Worchestershire Sauce
Mix together and pour over carrots. Let stand at least 12 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.