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COPPER PENNIES
INGREDIENTS DIRECTIONS
  • 2 lb carrots, sliced
  • ¾ cup apple cider vinegar
  • 1 small onion, chopped
  • 1 Tablespoon dry mustard
  • 1 medium bell pepper, chopped
  • 1 Tablespoon Worcestershire
  • 3 ribs celery, chopped 1 cup sugar
  • 1 cup cream of tomato soup
  • 2 tablespoons oil

1. Cook sliced carrots in salted water until tender. Drain.

2. Add onion, bell pepper & celery to carrots.

3. Mix soup, sugar, oil, vinegar, Worcestershire sauce, mustard, and bring to a boil.

4. Pour hot mixture over vegetables. Refrigerate overnight.

Makes 10-12 servings.

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