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Copper Pennies Recipe

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This recipe for Copper Pennies is from The Sneed Family Cookbook Project, 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 pounds of medium carrots, sliced fairly think on diagonal
1 med-large sweet onion, sliced in thin rings and large rings in half
1 green bell pepper, chopped medium
3/4 cup of wine vinegar
1 tsp prepared mustard
1 cup tomato soup
1/4 cup salad oil
1 tsp Worcestershire sauce
1 cup sugar
Directions:
Directions:
boil the carrots just until crisp in salted water (optional-- use 2 cans canned sliced carrots, drained)
Drain,
Combine with other vegetables.

boil the dressing ingredients briefly to blend flavors well.
Pour over vegetables while hot.

Let this stand 24 hours if possible before serving.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is really tasty as a cold salad or can be reheated as a vegetable.
I keeps 2-3 weeks in refrigerator if left over.
This is great to take to a pot-luck picnic or supper.
There are many variations of this recipe available.

 

 

 

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