- 91. COPPER PENNY SALAD
- Slice carrots 1/4 inch thick. Cook until crisp and tender. Don't over cook. Mix other ingredients and bring to a boil. Add to carrots and marinate 2 ...
Ingredients: 8 (carrots .. mustard .. oil .. soup .. sugar .. vinegar ...)
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- 92. COPPER CARROT PENNIES
- Cook carrots until tender, but still quite firm. Cool. Mix all ingredients together; let chill several hours before serving.
Ingredients: 9 (carrots .. mustard .. oil .. sauce .. sugar .. vinegar ...)
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- 93. COPPER PENNIES
- Boil together everything except carrots for 10 minutes. Cool and add sliced carrots. Keeps in refrigerator 2 months or longer.
Ingredients: 10 (mustard .. oil .. sauce .. slices .. soup .. sugar ...)
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- 94. COPPER PENNIES
- Partially cook carrots, cool and place in a bowl with the onion and green pepper. Combine the sugar, mustard, oil, vinegar and tomato soup. Mix well. ...
Ingredients: 8 (mustard .. oil .. slices .. soup .. sugar .. vinegar ...)
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- 95. COPPER PENNY CARROT SALAD
- Drain carrots, pour into large bowl. Add onions and bell green pepper in bowl. Combine remaining ingredients, bring to boil. Pour over carrot ...
Ingredients: 11 (carrots .. mustard .. oil .. rings .. sauce .. soup ...)
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- 96. COPPER PENNY SALAD
- Combine all ingredients EXCEPT carrots. Heat until sugar is dissolved. Pour over carrots. Refrigerate 24 hours before serving.
Ingredients: 11 (mustard .. oil .. salt .. sauce .. soup .. sugar ...)
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- 97. COPPER PENNY CARROTS
- Boil carrots until tender. Drain and cool. Mix with other ingredients. Will keep indefinitely in refrigerator.
Ingredients: 11 (mustard .. oil .. pennies .. salt .. sauce .. soup ...)
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