"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

COPPER PENNY CARROT SALAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for COPPER PENNY CARROT SALAD, by , 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!

Contributor:  
Contributor:  
pat graham's sister Janet Alderman

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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

21W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!