The Subletts Are cooking! The Subletts Are cooking!: Copper Pennies

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ingredients
2	lbs.	carrots, sliced into “coins”
1	med.	onion, chopped
1	med.	green bell pepper, chopped
1	can	tomato soup, undiluted
1/2	cup	oil
3/4	cup	sugar
3/4	cup	vinegar
1	tsp.	prepared mustard
1	tsp.	Worcestershire sauce
1/4	tsp.	pepper

method

Cook carrots, onions, and green peppers until slightly soft but still crunchy. Mix all ingredients, refrigerate overnight.

Will keep for up to two weeks in refrigerator. May also be served warm.

similar : Sophia Sublett Martin

About the compiler — really!

Hi — I’m Charles Sublett. I was fortunate to grow up in a family where food was important — and deliciously prepared. Although never afraid to try new things, we had our favorites. I’m attempting to compile some of them here to share among all of us who have scattered so far from each other, to pass them along to new additions to our family, and to make them available to a wider audience via the internet.

The nature of the internet results in sharing these with everyone who cares to read along or happens upon this blog. All the better — I definitely think these are worth knowing about.

Many of these recipes come from my grandmother Sophia Sublett Martin and her friends in Radford, Virginia; others have been added along the way by other members of the family and various friends. I’m grateful for everyone’s contributions; any errors or omissions are mine alone.

I don’t claim that any of these recipes originated with the person listed as contributor — that’s just to acknowledge, where possible, who introduced me to a recipe that came to be one I enjoy.

I hope you’ll try some of these and enjoy them enough to add them to your list of favorites, too!

The Subletts Are cooking! The Subletts Are cooking!

Copper Pennies

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