This recipe for COPPER PENNIES, by Lisa Fazendine, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. carrots sliced, cooked and cooled 1 can tomato soup 1 cup sugar 1/2 cup vinegar 1/2 cup oil 1 tbs. worcestershire sauce 1 tsp. dried or prepared mustard 1 large red onion, diced 1 small green bell pepper, diced
Stir all ingredients together and refridgerate at least 12 hours.
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