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Recipe Source: cdkitchen.com
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Copper Pennies (Marinated Carrots)
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 bell pepper
- 2 pounds canned sliced carrots
- 1 medium white onion, cut in strips
- 1 can (10.75 ounce size) condensed cream of tomato soup
- 1 cup sugar
- 3/4 cup vinegar
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup vegetable oil
- 1 teaspoon prepared mustard
Remove seeds and white pithy part of bell pepper, cut into small pieces. Drain carrots. Mix pepper, onions and carrots in a large container. Blend remaining seven ingredients in a bowl. Pour over vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Keeps about 2 to 4 weeks. Use as a cold vegetable or a salad. Drain to serve. The leftover juice makes a good dressing for lettuce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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