Customer Newsletter, July 2009

Recipe Box: Copper Pennies

INGREDIENTS:
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 tspn dry mustard
1 tspn Worcestershire sauce
1 tspn salt
1 tspn coarsely ground black pepper
1 (10 3/4-oz) can tomato soup
2 lb carrots, peeled, cooked, & sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

DIRECTIONS:
Combine sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.

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