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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Copper Pennies Recipe

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This recipe for Copper Pennies is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. carrots (frozen sliced)
1 can tomato soup
1 c. vegetable oil
1 c. sugar
2 c. vinegar
1 tsp. dry dill
1 tsp. salt
1 large green pepper, diced
1 large onion, sliced in rings (or diced)
Directions:
Directions:
Rinse frozen carrots in tap water for a few minutes to defrost, then drain.
Combine tomato soup, vegetable oil, sugar, vinegar, dill, and salt in a sauce pan. Bring to simmer. Let cool to room temp. Pour mixture over carrots, green pepper & onion. Refrigerate for at least 6 hours - the longer, the better!
Number Of Servings:
Number Of Servings:
LOTS!
Personal Notes:
Personal Notes:
Great to take to Potluck Dinner!

 

 

 

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