Copper pennies #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots; peeled & sliced |
| 1 | Onion; chopped fine | |
| 2 | Stalks celery; chopped | |
| 1 | Green pepper; chopped fine | |
| 1 | can | Tomato soup |
| 1 | cup | Sugar |
| ¼ | cup | Salad oil |
| ¾ | cup | Cider vinegar |
| 2 | tablespoons | Dry mustard |
| 2 | tablespoons | Worcestershire sauce |
Directions
Boil carrots 10 minutes in salted water. Drain & add other vegetables.
Bring tomato soup & remaining ingredients to a boil & pour over vegetables.
Marinate for 24 hours.
MRS R.I. (MARY) PEDEN
MRS J.W. (ADA) LONG
MRS PHILIP G. (ANN) MEENGS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .