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

Copper Penny Salad Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!