"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Copper Pennies Recipe

  Tried it? Rate this Recipe:


This recipe for Copper Pennies, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Lee Ogungbade
Added: Saturday, November 18, 2006


2 lbs. peeled sliced carrots
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup apple cider vinegar
1 tsp. ground mustard
1 tsp. black pepper
1 tsp. salt
1 tsp. worcestershire sauce
1 med. size purple onion (halved and sliced thin)
1 sm. bell pepper (sliced thin)

Cook carrots for 10 minutes, drain. Mix remaining ingredients except onion and bell pepper and pour over carrots and Chill. Add onion and bell pepper. Let marinate over night. Keep refrigerated. Serve cold.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!