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Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from Cooking with the Blanchards, 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:  
Brandy Blanchard

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots, sliced crosswise
1 small onion, chopped finely
1 medium bell pepper, chopped finely
3 ribs celery, chopped finely
1 cup tomato soup, undiluted
1 cup sugar
cup oil
cup Apple Cider vinegar
1 tbsp. dry mustard
1 tbsp. Lea & Perrins

Directions:
Directions:
1. Cook sliced carrots in salted water until fork tender.
2. Add chopped onion, bell pepper, and celery to the drained carrots.
3. Set aside.
4. Mix and bring to a boil soup, sugar, oil, vinegar, mustard, and Lea & Perrins.
5. Pour this hot mixture over the above vegetables.
6. Refrigerate overnight.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Always made by Maw at the Holidays.

 

 

 

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