"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Copper Penny Carrots Recipe

  Tried it? Rate this Recipe:


This recipe for Copper Penny Carrots, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marianne Johnson
Added: Friday, August 13, 2010


1 1/2 Ibs carrots, pared and thinly sliced
1 medium onion
1/2 cup chopped green pepper
1 can, 10 3/4 oz tomato soup
3/4 cup sugar
1/2 cup white vinegar
1 tsp Worcestershire sauce
1/2 tsp salt

l. Cook carrots in salted water until tender. Drain and cool.

2.Combine carrots, chopped onion and chopped green pepper in serving bowl.

3.Combine soup, sugar, vinegar, and Worcestershire sauce in a small saucepan. Heat until sugar dissolves. Pour over carrot mixture.

Refrigerate 24 hours. Toss before serving.




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!