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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Copper Pennies Recipe

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This recipe for Copper Pennies is from South Carolina Office of Rural Health 20th Anniversary 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. (4 1/2 cups) carrots, sliced thin
2 medium onions, chopped finely
2 large bell peppers, chopped finely
3/4 cup vinegar (apple or white)
2/3 cup sugar (may use artificial sweetener)
1 can condensed tomato soup
1 Tbsp. worchestershire sauce
1 Tbsp. yellow mustard
1 Tbsp. salt
Directions:
Directions:
Cook carrots until tender. Drain liquid and add onion and pepper. Combine remaining ingredients in boiler and bring to a boil. Stir to mix and pour over carrot mixture. Store in refrigerator to chill.
To serve, drain liquid and place copper pennies in a pretty glass bowl. Great for covered dish meals. This dish may be kept refrigerated for up to 3 weeks. Copper pennies are pretty stored in an apothecary jar with lid.

 

 

 

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