"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Copper Penny Salad Recipe

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

Pam Hartfiel
Added: Sunday, October 25, 2009


4 cups Carrot's - sliced
1 green pepper - chopped
1 cup celery- chopped
1 cup onion - chopped

3/4 cup sugar
1/2 cup oil
1 tsp salt
1/4 tsp prepared mustard
1/4 cup vinegar
1 can tomato soup
1/4 tsp pepper
1 tsp worchestershire sauce

Cook carrot's until done. drain, cool slightly. Mix with other vegetables.

Bring other ingredients to a boil. Cool slightly. Pour over vegetables and mix well. Cool and refrigerate. Let stand 12 hours in refrigerator before using.




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