"Hunger is the best sauce in the world."--Cervantes

Copper Carrot Pennies Recipe

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This recipe for Copper Carrot Pennies, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Warren

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, sliced thin
1 stalk celery, chopped celery
1 green bell pepper, chopped
1 chopped white onion, large
1 (10.75 ounce) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup white sugar

Directions:
Directions:
In a mixing bowl combine the celery, green pepper, carrots and onion.

Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes.

Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This makes a lot and really does further that six servings. Carolyn always prepared food that could feed a lot of people. Wells said his mother created 2% milk before it was even a thing. She would mix powdered milk with whole milk. Wells said, "I'm pretty sure we (six boys) drank a gallon of milk a day."

 

 

 

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