Copper Carrot Pennies
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Copper Carrot Pennies
  Carrots  
Last updated 6/12/2012 1:17:44 AM. Recipe ID 48262. Report a problem with this recipe.
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      Title: Copper carrot pennies
 Categories: None
      Yield: 1 Servings
 
      2 lb Carrots - sliced, salted,
           -and partially cooked
      1    Green pepper - sliced
      1 md Onion - sliced
      1    Can tomato soup
    1/2 c  Salad oil
      1 c  Granulated sugar
    3/4 c  Vinegar
      1 ts Prepared mustard
      1 ts Worchestershire sauce
 
     Partially cook the sliced carrots and let them cool. Drain the
     carrots and layer them with the onion and green pepper in a dish.
     Combine remaining ingredients in a blender and pour over the
     carrot mixture.  Marinate refrigerated for two days before serving.
  
  Posted By Susan Kenzler  On rec.food.recipes or
  rec.food.cooking
  




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Recipe ID 48262 (Apr 03, 2005)

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