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Copper Carrot Pennies Recipe

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This recipe for Copper Carrot Pennies, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LaRue Fisher
Added: Tuesday, August 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
2 lb carrots
1 green bell pepper, sliced into rings

1 onion, sliced into rings

Marinade:

1 can tomato soup
1/2 c salad oil
1 c sugar
3/4 c vinegar
1 tsp dry mustard
1 tsp Worcestershire
salt and pepper to taste

Directions:
Directions:
Peel and slice carrots. Boil in salted water till tender. Drain and cool. In bowl, alternate layers of carrots, peppers and
onion. Combine marinade ingredients and pour over vegetables. Cover and refrigerate.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 min plus refrigeration time.
Personal Notes:
Personal Notes:
This is pretty served in a glass bowl. Cherry tomatoes may be added just before serving. This keeps well in the refrigerator.

 

 

 

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