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Copper Penny Carrots Recipe


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     Copper Penny Carrots

Category   Salads - Soups - Sidedishes
Sub Category   None

2 cans cooked carrots, drained
1 chopped onion
1 chopped bell pepper
1 small can tomato sauce
1/2 cup cooking oil
3/4 cup sugar
3/4 cup dark vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
dash black pepper

Place carrots, bell pepper and onions in bowl. Mix all remaining ingredients and pour over vegetables. Refrigerate 24 hours. The longer it sits the better it is! Fantastic spooned over hot cornbread.

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