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Wednesday, August 27, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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COPPER PENNIES
Vegetables & Side Dishes
Contributed by: Betty Joe Fulcher
Ingredients:
  • 5 large carrots
  • 1â�„2 cup canola oil
  • 1 cup undiluted tomato soup
  • 1 tsp. Worcestershire sauce
  • 1â�„2 tsp. pepper
  • 1 cup sugar
  • 3â�„4 cup vinegar
  • 1 tsp. salt
  • 1â�„2 tsp. dry mustard
  • 1 green pepper, chopped
  • 2 small onions, chopped
Slice and cook carrots. Mix oil, soup, Worcestershire sauce, pepper, sugar, vinegar, salt and mustard well. Place the carrots, pepper and onions in a baking dish; pour soup mixture over top. Refrigerate overnight (at least 12 hours) drain and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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