COPPER PENNIES This recipe appeared in our May 23th, 2003 newsletter.
	This was one of Marilyn's mom, Betty's favorites. It's a vegetable salad with a tiny bite. 2 Pounds small Carrots Slice, Salt and parboil for 10 minutes, drain. DRESSING 1 teaspoon Worcestershire Sauce 1 teaspoon Dry Mustard 1/2 teaspoon Salt 3/4 Cup White Vinegar 1 Cup Sugar 1 medium sized Green Pepper, sliced 1 Can Water chestnuts 1 Onion 1/2 Cup Oil 1 Can Tomato Soup, undiluted Mix together and pour over the Carrots. Once you try it you'll find yourself making it over and over again. Thanks Betty! These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.

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