Copper Pennies Recipe by Paula Deen

Level: Easy


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  • 1 cup sugar
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper, coarsely ground
  • 1 (10 3/4 oz) can tomato soup
  • 2 lbs carrots, peeled, cooked, and sliced
  • 1 medium onion, sliced into rings
  • 1 green bell pepper, coarsely chopped


Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the 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. This salad will keep for up to six weeks in the refrigerator.

Copper Pennies


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