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This recipe for COPPER PENNIES, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Miller
Added: Sunday, September 18, 2005


2 lbs. carrots
1 can c/ of Tomato soup
1 c. sugar
1 c. white vinegar
1 c. veg. oil
1 tsp. dry mustard
1 tsp, Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 onion chopped
1 green pepper chopped

Cook carrots until just done and drain, set aside.
In a lge. bowl mix sugar, vinegar, oil, mustard, Worcestershire sauce, salt, pepper and tomato soup.
Place carrots, onions, and bell pepper in sauce and let marinade for several hours in refrig. (or overnite) before serving.




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