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Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Huiet Satterwhite
Added: Monday, October 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, sliced
2 medium onions sliced thin and separated
1 medium green pepper, cut into thin strips
1 can condensed tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 cup cooking oil 1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt

Directions:
Directions:
Cook carrots in a little boiling salted water 8 to 10 minutes until tender; drain and combine with onions and peppers in a large bowl. Stir together remaining ingredients, pour over vegetables, cover and marinate in refrigerator several hours or overnight. Drain before serving.

 

 

 

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