This recipe for COPPER CARROT PENNIES, by Debbie Faucette, is from The T.E.A.M. Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Pounds carrots, peeled & sliced 1 small green pepper, sliced into rings 1/2 cup salad oil 3/4 cup vinegar 1 tsp. Worcestershire sauce 1 medium onion 1 can tomato soup 1 cup sugar 1 tsp prepared mustard salt and pepper
Boil carrots in salted water until fork tender; cool. Alternate layers of cooled carrots, pepper rings and onion slices in a dish. Combine remaining ingredients; beat until blended. Pour over vegetables and refrigerate overnight or until needed.
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