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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Copper Penny Salad Recipe

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This recipe for Copper Penny Salad is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# carrots – peeled and sliced
1 green pepper – chopped
1 large onion – sliced
Dressing:
¼ cup salad oil
¾ cup white vinegar
1 cup sugar
1 can tomato bisque soup(or just use tomato)
1 tsp dry mustard
1 tsp Worcestershire sauce
salt & pepper to tast
Directions:
Directions:
Boil carrots in salted water about 5-10 minutes. DO NOT OVERCOOK. Drain & cool. Mix dressing ingredients until well blended. Put in large bowl and stir. Chill. Marinate 12-24 hours.

 

 

 

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