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Copper Pennies Recipe

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

Contributor:  
Contributor:  
Treva Jackson
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots
1 bell pepper, chopped
1 large onion, sliced in rings
1 can tomato sauce
1 cup sugar
1 cup vinegar
1 cup Wesson oil
1 tablespoon mustard
1 tablespoon Worcestershire

Directions:
Directions:
Slice carrots into 1 inch pieces, cook in salted water until crisp tender, drain well. Combiine the carrots, onion rings and bell pepper. Make a sauce of the remaining ingredietns, stirring to blend well. Pour over carrots, cover and marinate 24 hours in refrigerator. Stir several times while refrigerated. Last a long time in fridge.

You can just defrost frozen sliced carrots and use.

Number Of Servings:
Number Of Servings:
12

 

 

 

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