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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from Branum 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 lbs large carrots sliced - cook with dash of salt until tender
1 green pepper sliced into stripes
1 onion sliced into stripes
1 can tomato soup
1/2 cup Wesson oil
1 cup sugar
3/4 cups vinegar
1 tsp. mustard
1 tsp Worchechire sauce
Directions:
Directions:
Mix & beat all ingredients while carrots cool
Drain carrots & arrange in layers(onion-pepper-carrot
Pour mixture over carrots
Let stand over night
Personal Notes:
Personal Notes:
Can carrots can be used - be sure and drain

 

 

 

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