Copper Pennies: The Best Copper Pennies Recipe from Cook'n

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	Copper Pennies

Serves: 16

Print this Recipe

Yield: 8 cups

Agnes Circello, Belle Rose, Louisiana

   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 (5 1/2-ounce) can tomato juice
   3/4 cup red wine vinegar
   1 teaspoon prepared mustard
   1 teaspoon Worcestershire sauce
   1 teaspoon salt
   1/4 teaspoon 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 3-4 hours. Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

© Copyright Reiman Publications, 1993-1997

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