Copper Pennies

By beth_h

I found this recipe tucked away in my collection, you know those recipes we collect or is given to us, but we never try! Well, I tryed it a couple of years ago for Thanksgiving dinner. My daughter and grandchildren turned their noses up at it, but I said, "taste it first." Well, they request it every year, my daughter even took the recipe, and has made it for pot lucks at work.

Ingredients

• Dressing:
• 1 lb. carrots, peeled
• 1 small green pepper
• 1 small onion
• 1/2 cup sugar
• 1/2 cup salad oil
• 1/4 cup catsup (I use Brooks brand)
• 1/4 cup vinegar (apple cider)
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Cut carrots into 1/4" slices. Place into pan covered with water and bring to boil, cook untill tender.

Meanwhile, chop green pepper and slice onion into rings, and set aside.

Prepare the dressing by placing the ingredients in the order listed into blender or food processor. Process untill pale in color and a thick consistency.

In bowl, combine cooked, well drained carrots, green pepper and onion rings. Pour dressing over vegetables fold all together and refrigerate 4-24 hours before serving.