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Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from The Richard Haecker Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. carrots, peeled and sliced
1 small green pepper, finely chopped
1 small onion, finely chopped
1 can tomato soup
2 teaspoons Worcestershire sauce
1/3 cup oil
1/2 cup white vinegar
3/4 cup sugar
Directions:
Directions:
Cook carrots for a few minutes and then blanch. They are better if they are not cooked to mush.

Combine the carrots with the remaining ingredients, and refrigerate overnight.

 

 

 

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