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

Place carrots, bell pepper, and onions in bowl. Mix all remaining ingredients and pour over vegetables. Refridgerate 24 hours.

The longer it sits the better it is. Fantastic spooned over hot cornbread.

Submitted by: Deborah Jones
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