Home Cooking Recipes
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Copper Carrot Pennies
Chef:  Thelma Baldock - Delphos, KS          Category:  Side Dishes

Ingredients:
2 lbs. carrots, sliced
1 small green pepper, sliced in rings
1 medium onion, sliced
1 can tomato soup
1/2 cup olive oil
salt and pepper to taste
1 cup sugar
3/4 cup vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce










Directions: Boil carrots in salted water until fork tender, cool. Alternate vegetables in salad bowl. Combine other ingredients, stir well. Pour over vegetables. Refrigerate.

Notes: Canned carrots may also be used.

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All Aboard Harvest