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Copper pennies Recipe

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This recipe for Copper pennies, by , is from The Hire Family Cookbook Project, 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:  
Margaret Carter

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Carrot, pealed, sliced and cooked until tender (Mama used 1 can sliced carrots and cut recipe in half)
1 med Bell pepper, diced
2 med Onions, peeled, sliced and broken apart in rings
1 can Tomato soup
cup Sugar
cup Salad oil
cup Vinegar
1 tsp Prepared mustard
1 tsp Worcestershire sauce

Directions:
Directions:
Layer cooked carrots, bell pepper and onions in lg. dish. Sprinkle each layer with salt and pepper. Mix remaining ingredients together and pour over carrots, pepper and onions. Cover tightly and place in refrigerator. Let stand at least 12 hours before serving. Drain part of the dressing from vegetables and serve either as a vegetable or as a salad on lettuce.

Personal Notes:
Personal Notes:
I remember Mama putting everything in a bowl instead of a dish.

 

 

 

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