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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Copper Pennies Recipe

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This recipe for Copper Pennies is from Lout Family Cookbook 2017, 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
Green Bell Pepper- diced or sliced into rings
Lg. Onion- chopped or thinly sliced
1 can Tomato Soup- undiluted
1/2 C. Vegetable Oil
1 C. Sugar
3/4 C. Vinegar
1 tsp. Mustard- prepared
1 tsp. Worcestershire Sauce
Salt and Pepper
Directions:
Directions:
Slice and boil carrots in salted water until fork tender. Let cool. In a bowl, alternate layers of carrots, peppers, and onions.

In a mixing bowl, prepare the marinade by mixing the soup, vegetable oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Beat mixture until well blended. Pour marinade over vegetables and refrigerate.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Will keep for several weeks. Can be used as a salad or relish. From Peggy Parker.

 

 

 

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