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Copper Pennies


Leslie Boswell shares a recipe for Copper Pennies.

Copper Pennies
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Ingredients
  1. 2 lbs. Carrots, sliced and par boiled
  2. 1 can Tomato Soup
  3. 2/3 cup Vinegar
  4. 3/4 cup Sugar
  5. 1/2 cup Salad Oil
  6. 1 tsp Mustard
  7. 1 tsp Worcestershire sauce
  8. 1 Green Bell Pepper, finely diced
  9. 1 medium Onion, finely diced
Instructions
  1. Mix everything together, put in an airtight container and refrigerate.
Notes
  1. Make 24 hours ahead of serving. Serve cold.
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