Please Visit Our Sister Sites:



CARROT PENNIES

2 lb. carrots
1 green pepper (optional)
1/2 c. salad oil
1 tsp. dry mustard
1 can tomato soup
1 large onion
1 c. sugar
1/2 c. vinegar
1 tsp. Worcestershire sauce

Pare carrots and slice thickly. Cook just until tender,
cool. Slice onion into rings; slice green pepper. Combine
ingredients and heat slightly. Pour over vegetables. Let
stand at least 4 hours. Will keep a long time in the refriger-
ator.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at: http://www.cookbooks.com

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.


Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!