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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

COPPER PENNY CARROT SALAD Recipe

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This recipe for COPPER PENNY CARROT SALAD is from FELLOWSHIP HAVEN 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:  
1 med. sweet onion
1 tsp. mustard
1 tsp. pepper
1 small pepper
1 can (10 3/4 oz.) tomato soup
1/2 salad oil
1-tsp. worchestshire sauce
5 cups sliced carrots
1 cup sugar
3/4 cup vinegar
1 tsp. salt

Directions:
Directions:
Cook carrots-drain & cool. Cut onion and green pepper in slices and mix with cooled carrots. Combine remaining ingredients and pour over vegetables. Cover and marinate for 12 hrs. Drain and serve. Keeps up to 2 wks in refrigerator

 

 

 

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