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Copper Carrot Pennies Recipe

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This recipe for Copper Carrot Pennies, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Sykes
Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of carrots
1/2 cup sugar
1/2 cup oil
1/2 cup cider vinegar
1/2 can condensed tomato soup

Directions:
Directions:
Slice carrots and cook in salty water until barely tender. Drain. Combine sugar, oil, cider, tomato soup and stir together and pour over cooked carrots. Refrigerate overnight. Keeps well.

 

 

 

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