"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

COPPER CARROT PENNIES Recipe

  Tried it? Rate this Recipe:
 

 

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.

 

 

 

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

 

 

178W  

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!