copper pennies recipe with canned carrots
This is a great salad for hot summer nights. Pour over vegetables and mix well.
Copper Pennies Sweet Sour Carrots Southern Plate Carrot Recipes Veggie Dishes Carrots
Heat to boil over medium-high heat and bring to a boil.
. Add the carrots onion and green pepper and stir gently to combine. Stir in the bell pepper and onion. Old fashioned vintage recipes are the very best in my book.
Copper Pennies are so light and refreshing for a marinated salad. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. You can find the recipe here.
Cook for 1 to 2 minutes. Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes. In sauce pot bring the soup oil sugar vinegar mustard.
Fresh cooked carrots sliced 14 in thick can use 4 12 cups canned carrots 2 medium onions thinly sliced and separated 12 green pepper sliced 1 can tomato soup 34 cup vinegar 23 cup sugar 12 cup oil 1 teaspoon worcestershire. Cover and refrigerate for 24 hours. Mix pepper onions and carrots in a large container.
Reduce the heat to medium high. Rinse in ice water. Keep scrolling for the printable recipe card.
Refrigerate for at least 2 hours before serving. Boil and cook carrots about 15-20 minutes or until fork tender. 1 pound raw carrots 2 tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon ground black pepper ½ green bell pepper seeded and chopped ¼ cup finely minced onion.
Cook for 1 to 2 minutes. Drain the carrots and let cool. Remove seeds and white pithy part of bell pepper cut into small pieces.
Slice boil carrots in salted water until tender. Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. Place the carrots in a 3-quart saucepan and cover with water.
Submit a Recipe Correction. Use as a cold vegetable or a salad. Whole grain macaroni grated carrot garlic powder frozen peas and 11 more.
How simple is that. This delicious vintage recipe for Old Fashioned Copper Pennies is a sweet-sour combination of carrots onions and peppers that will keep your guests coming back for more. Chop onion and pepper and add to carrots.
Stir in the bell pepper and onion. Place the carrots cut up green pepper and sliced onions in the sauce several hours or. Cover bowl and marinate overnight in refrigerator.
Reduce the heat to medium high. Add to carrots and toss to coat. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
Keeps about 2 to 4 weeks. Boil carrots whole until tender. Cover refrigerate overnight.
Copper Pennies Carrot Salad 1 can of condensed tomato soup 34 cup of granulated sugar 14 cup of canola oil 34 cup of apple cider vinegar 1 tablespoon of Worcestershire or to taste 1 tablespoon of yellow mustard 1 teaspoon each kosher salt and freshly cracked black pepper or to taste. Peel and slice the carrots into round coins. When ready drain half the sauce and serve.
Pour over cooled carrots and refrigerate overnight. Bring to a boil over high heat. Make marinade of remaining ingredients.
Add the carrots onion and green pepper and stir gently to combine. Peel and slice carrots into thin slices. Drain the vegetables well in a colander.
Mix together the soup vegetable oil sugar vinegar and seasonings. Use as a cold vegetable or a salad. Heres what I did.
Reduce heat to low and cook for 5 minutes or just until the carrots are tender. Cook carrots until tender in a small amount of water then drain and cool. Cook for about 5 minutes just until crisp-tender.
This single batch I did I did not have to double the liquid. Place in a saucepan and cover with water. Drain the vegetables well in a colander.
Peel and slice carrots into thin slices. Put the carrots in a medium pot. This Copper Pennies recipe is so delicious and full of flavor.
Cool for 10 minutes then stir the carrots onion and pepper together in a large bowl. Total Time 25 minutes. Put the carrots in a medium pot.
Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped. Blend remaining seven ingredients in a bowl. Bring to a boil over high heat.
Drain cool and slice into coins. Heat to boil over medium-high heat and bring to a boil. Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.
Stir in the pinch of salt then add the carrots. For canning be prepared to double the liquid when making a double batch. Cook Time 10 minutes.
Cool for 10 minutes then stir the carrots onion and pepper together in a large bowl. Bring a large pot of water to a boil over high heat. Alternate layers of carrots pepper onion.
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