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Copper-penny carrot salad

Recipe from: 4/16/1998 12:00:00 AM
Ingredients 4
Servings 0


  • 1
    quantity basic tomato sauce
  • 750
    carrots, scraped and sliced
  • 1
    green pepper, seeded and diced
  • 1
    large onion, sliced into rings


Prepare the basic tomato sauce as described. Boil the carrots in a little water until just tender but still crisp. Drain. Add the remaining vegetables and boiling sauce and boil well once more. Spoon into sterilised jars and seal immediately. Makes about 1,5 litres salad.


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