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Copper Pennies Recipe


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     Copper Pennies

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8 cups

2 pounds carrots, peeled and sliced into 1/4 -inch coins
1/2 cup vegetable oil
1 cup sugar
1 large onion, diced
1 large green pepper, diced
1 can (5 1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper

Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl; mix well. Add carrots and stir until well mixed. Cover and refrigerate at least 3-5 hours or overnight before serving.
Store in airtight container in refrigerator for up to 2 weeks.
Serving Suggestions
Serve cold as a salad or warm it and use as a side dish.

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