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Marinated Carrots (Copper Pennies) Recipe

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

Betty Dimiceli
Added: Tuesday, November 25, 2008


2 pounds carrots, peeled, sliced
1 medium white onion, sliced
1 bell pepper, sliced
1 can water chestnuts, sliced
1 8 ounce can pineapple chunks, drained
2/3 cup sugar
1/3 cup canola oil
1/4 cup apple cider vinegar
1 15 ounce can tomato soup
1 tablespoon Wishbone Italian Salad dressing
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon curry powder
Dash of Tabasco

Boil carrots until tender
Drain and add the next 4 ingredients
Mix together the marinade and add to the carrot mixture Refrigerate 24 hours and serve cold




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