"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Lee Ogungbade
Added: Saturday, November 18, 2006


2 lbs. peeled sliced carrots
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup apple cider vinegar
1 tsp. ground mustard
1 tsp. black pepper
1 tsp. salt
1 tsp. worcestershire sauce
1 med. size purple onion (halved and sliced thin)
1 sm. bell pepper (sliced thin)

Cook carrots for 10 minutes, drain. Mix remaining ingredients except onion and bell pepper and pour over carrots and Chill. Add onion and bell pepper. Let marinate over night. Keep refrigerated. Serve cold.




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