Copper Carrot Pennies
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- 2 pounds carrots, sliced, cooked in salt water until tender and drained
- 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup cider vinegar
- 1/2 cup condensed tomat soup
- Stir together and pour over cooked carrots.
- Refrigerate overnight.
This will keep in the refrigerator for up to 1 week.
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