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  Recipe Home » Salads » Copper Pennies
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  Copper Pennies
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
***** Not Found *****
Instructions:
2 lb carrots -- sliced crosswise
1 sm onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 cn tomato soup, condensed
3/4 c sugar
1/4 c oil
1 ts dry mustard
1 TB Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper,
and celery to drained carrots. Mix remaining ingredients in a
saucepan and bring to a boil. Pour over carrots. Refrigerate
overnight.

Recipe By : Elizabeth Powell
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