"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from Turvey 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!

Contributor:  
Contributor:  
Grandma

Category:
Category:

Ingredients:  
Ingredients:  
2 carrots
1 tsp mustard
1 tsp Worcestershire sauce
1 can tomato soup
cup salad oil
1 cup sugar
cup vinegar
salt & pepper

Directions:
Directions:
Slice and boil carrots for a short time in salt water drain and cool.
Layer in a large bowl with 1 medium green pepper and onion sliced thin.
Boil the mustard, worcestershire sauce, soup, oil, sugar, vinegar and salt and pepper.
Pour over layers and let stand over night.
Serve hot, cold or freeze.
This will keep in the fridge for a couple of weeks.

 

 

 

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