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Copper Pennies (Marinated Carrots) Recipe

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This recipe for Copper Pennies (Marinated Carrots), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Fleming
Added: Tuesday, August 28, 2007


2 lbs carrots, sliced
1 medium green pepper, chopped
1 medium onion, chopped
1 can (10 oz) tomato soup undiluted
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper

Cook carrots until tender, drain and cool.
Mix remaining ingredients to make a marinade. Pour over carrots in a large bowl and refrigerate overnight for best flavor. These will keep well in refrigerator for several meals.




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