"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Copper Penny Carrots Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Donna Steffen
Added: Wednesday, January 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, sliced-cook until tender
1 lg. sliced green pepper
1 lg. onion, sliced

Mix:
1 can tomato soup
1/2 c. oil
1 T. mustard
1 c. sugar
1/2 c. white vinegar
1 T. Worcestershire sauce

Directions:
Directions:
Bring just to boiling. Mix with carrot mixture. Refrigerate 2 days.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

377W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!