"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffery Newton
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 green pepper, chopped
2 lb. carrots
1 small can tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 cup oil
1 tsp. Worcestershire sance
1 tsp. dry mustard
1/2 tsp. salt

Directions:
Directions:
Peel and slice carrots; cook 8 minutes. Drain. Mix remaining ingredients together and pour over carrots.
Better if left in Fridge overnight.

Personal Notes:
Personal Notes:
Great for summer picnics. Or all year long.

 

 

 

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