"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Copper Pennies Recipe

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

Contributor:  
Contributor:  
Monique McGarry
Added: Thursday, September 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots (cooked and sliced)
1 med onion
1 med green pepper
1 can Tomatoe Soup
1 cup sugar
1/2 cup oil
1 tsp mustard
1 tsp worchester sauce
salt and pepper

Directions:
Directions:
Blend soup, sugar, oil, mustard, worchester together. Pour over carrots, let set in refrig over night.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe started with my mother Mary to my brother Joe to my sister Madeline to me.

 

 

 

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