"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Copper Pennies Recipe

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

Contributor:  
Contributor:  
Mary (Frieders) Hassert
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2lbs. sliced carrots
1 lg. onion - chopped finely
1 med. green pepper - chopped
1 cup chopped celery
1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/4 cup oil
2 Tbls. cornstarch

Directions:
Directions:
Cook carrots until tender - drain. While still hot add onion, pepper & celery. Let set.

Boil soup, vinegar, sugar, oil & cornstarch until thick. Pour over carrots while hot. Add salt & pepper to taste.

Chill in refrigerator 3 days prior to serving.

Personal Notes:
Personal Notes:
This is a recipe from Grandma Carrie - I just love it.

 

 

 

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