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Copper Penny Salad or Marinated Carrots Recipe

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

Contributor:  
Contributor:  
Charlotte Pace and Trina Pace
Added: Saturday, April 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup
1 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. dry mustard (can use prepared mustard)
4 pounds carrots, sliced and cooked -measure 5 c.
1 lg onion, cut into thin rings
1 lg green pepper, cut in strips

Directions:
Directions:
Cook carrots without salt until semi-soft.
Combine tomato soup, sugar, vinegar, salad oil, salt, and mustard in a saucepan and bring to a boil. Pour the hot dressing over carrots, onion, and green pepper. Marinate 24 hours. Serve hot or cold.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Salad will keep up to two weeks in refrigerator. A nice dish to take to a pot luck function. Many people seem to enjoy this one.
Trina - The longer they marinate, the better they taste.

 

 

 

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