"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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