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Copper Pennies Recipe

   
 

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     Copper Pennies

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 pounds cooked carrots sliced thinnley
1 sliced thinnly green peppers
1 medium sliced thinnly onion
Sauce- 1/2 cup oil ( 2 tablespoons)
1 cup sugar or 1 cup splenda
3/4 cup vinegar
1 can tomato soup
1 tsp mustard
1 teaspoon worcestershire sauce
 
salt and pepper

Instructions
Cook thinly sliced carrots ,drain. Blend ingredients for sauce, Pour over carrots. Refrigerator, keeps for several weeks.
Ronnie likes this recipe and usually wants me to make it for him, will double recipe so I can have some. I like this recipe too.
Serving Suggestions
with anything the family likes and is good by itself.


Originally Submitted
4/18/2014





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