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Dorothy Barlows Copper Pennies Recipe

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This recipe for Dorothy Barlows Copper Pennies is from Our 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:  
5 Cups Carrots (cooked and cut in "penny style")
1 Green Pepper (chopped)
1 Lg. Onion (chopped)
1 Can Tomato Soup OR Tomato Bisque
1/2 Cup Oil
1/2 Cup Vinegar
3/4 Cup Sugar
1 tsp. Mustard
1 tsp. Worcestershire Sauce
1 tsp. Salt
1 tsp. Black Pepper
Directions:
Directions:
Cook carrots until tender. Let carrots cool and then drain them. Add onions and peppers. Mix remaining ingredients together, then add to carrots. Let stand in refrigerator for at least 12 Hrs. The longer this stands the better the flavor!

Serve this cold as a salad.

 

 

 

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