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Copper Penny Carrots Recipe

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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.

Contributor:  
Contributor:  
Marianne Johnson
Added: Friday, August 13, 2010

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

 

 

 

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