"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from The Overson-Stelter Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Stelter
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans sliced carrots, drained
2 medium onions, separated into rings
1 green pepper, cut into strips
1 can tomato soup
3/4c vinegar
2/3c sugar
1/2c cooking oil
1tsp Worcestershire sauce
1/2tsp salt

Directions:
Directions:
Combine carrots, onions, and green pepper in large bowl. Stir together remaining ingredients. Pour over vegetables in bowl. Cover and marinate in refrigerators overnight. Drain slightly and serve.

Preparation Time:
Preparation Time:
15 minutes + overnight
Personal Notes:
Personal Notes:
This is a recipe my grandmother hunted for after having something similar in a restaurant in northern Wisconsin. It keeps for 2 weeks in the fridge.

 

 

 

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