Copper Pennies

Yield: 0 servings ( Serving Size: People )
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  1. Copper Pennies Recipe courtesy Paula Deen

  2. Recipe Summary
  3. Difficulty: Easy
  4. Prep Time: 10 minutes
  5. Inactive Prep Time: 8 hours
  6. Cook Time: 5 minutes
  7. Yield: 12 to 15 servings
  8. User Rating:

  9. 1 cup sugar
  10. 1 cup white vinegar
  11. 1 cup vegetable oil
  12. 1 teaspoon dry mustard
  13. 1 teaspoon Worcestershire sauce
  14. 1 teaspoon salt
  15. 1 teaspoon coarsely ground black pepper
  16. 1 (10 3/4-ounce) can tomato soup
  17. 2 pounds carrots, peeled, cooked, and sliced
  18. 1 medium onion, sliced into rings
  19. 1 green bell pepper, coarsely chopped

  20. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
December 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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