"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Marinated Carrots (Copper pennies) Recipe

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This recipe for Marinated Carrots (Copper pennies), by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Jackson
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. carrots, sliced thinly
c. red cider vinegar
1 onion, diced
c. cooking oil
1 bell pepper, diced
1 can tomato soup
1 c. sugar

Directions:
Directions:
Slice carrots crosswise and boil in water and salt until tender. Drain and cool. Mix tomato soup, vinegar, sugar and oil. Bring mixture to a boil. Add onion and bell pepper. Mix with carrots. Marinate for several days in refrigerator.

 

 

 

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