Copper Pennies Recipe

No Photo

Have you made this?

 Share your own photo!

COPPER PENNIES

Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Jan Force, a Curious Cuisiner member, for the October 2014, regular meeting.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
fresh carrots, 1/4" sliced (tip: use frozen sliced carrots)
2 medium
red onions, thinly slided and separated into rings
1 medium
green pepper, cut into thin strips
3/4 c
vinegar
1 c
sugar
1 c
oil
1 tsp
worchestershire sauce
1 tsp
prepared mustard
1/2 tsp
salt

Directions Step-By-Step

1
Cook carrots in small amount of boiling water until just tender (about 8-10 minutes)
Drain
2
Combine with onion and green pepper in large bowl.
3
Stir together tomato soup (undiluted) and other ingredients.
Pour over vegetables in bowl.
4
Cover and marinate in refrigerator several hours or overnight.
Drain, reserving marinade.
Serve In lettuce-lined bowl, if desired.
return any leftover vegetables to marinate.
Keep refrigerated.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Carrot, #copper penny