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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Copper Pennies Recipe

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This recipe for Copper Pennies is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds carrots, sliced
1 small green pepper, thinly sliced
1 small onion, thinly sliced or cut in small pieces
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt & Pepper, to taste
Directions:
Directions:
Cook carrots in salted water until medium done--rinse in cold water. Arrange layer of carrots, green peppers & onions in bowl. Combine other ingredients in a sauce pan & bring to a boil, stirring until thoroughly blended. Pour marinaded sauce over layered vegetables. Refrigerate over night. This recipe will keep for weeks in refrigerator.
Number Of Servings:
Number Of Servings:
Lots!!!
Personal Notes:
Personal Notes:
This recipe was in Mom's recipe file and had a note on the top that she got it from Marcie. I believe that Marcie is Grandma Clement's sister.

 

 

 

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