"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Dagg
Added: Thursday, April 23, 2009


5 cups cooked, sliced carrots
1 medium onion
1 green pepper, chopped
1 can (10 and 1/3 oz.) tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1 tsp. Worcestershire sauce

Mix the first 3 ingredients. Blend all other ingredients into a sauce and pour the sauce over vegetables. Place in covered container and refrigerate overnight.




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