"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

COPPER CARROT PENNIES Recipe

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This recipe for COPPER CARROT PENNIES, by , 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.

Contributor:  
Contributor:  
Debbie Faucette
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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