"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrie's Copper Penny Salad Recipe

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This recipe for Carrie's Copper Penny Salad, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fleta Reed
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb carrots cut and cooked (2-16oz can carrots)2/3 c vinegar
1 T prepared mustard
1 green pepper, chopped fine
1 can tomato soup
1 c sugar
1 onion chopped fine
1/2 c cooking oil,optional

Directions:
Directions:
Cook carrots and cool, mix all together and let stand overnight. Keeps well.

 

 

 

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