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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Copper Pennies Recipe

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This recipe for Copper Pennies is from The Blanchard Family's Favorite Recipies, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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:
Personal Notes:
Personal Notes:
Always made by Maw at the Holidays.




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