"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Copper Carrot Pennils Recipe

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Copper Carrot Pennils image
Brenda with her siblings. L to R: Brenda, Kathy, Ted & Larry


This recipe for Copper Carrot Pennils, by , is from A Taste of Home, 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!

Brenda Ruest


2 pounds carrots, cooked and sliced
1 small green pepper
1 medium onion, thinly sliced
1 can tomato soup
cup vinegar
cup salad oil
1 cup sugar
1 teaspoon prepared mustard
Salt and pepper
1 teaspoon Worcestershire sauce

Boil carrots in salted water until just fork-tender. Alternate layers of carrots, peppers, and onion slices in a dish. Combine remaining ingredients, beat until well blended. Pour mixture over vegetables and refrigerate until needed. This keeps well in the refrigerator. If any of the sauce is left over save for dressing on a tossed salad.




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