Copper Pennies Recipe

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COPPER PENNIES

Tuesday Cooks

By
@TuesdayCooks

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


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cook carrots in small amount of boiling water until just tender (about 8-10 minutes)
Drain

2Combine with onion and green pepper in large bowl.

3Stir together tomato soup (undiluted) and other ingredients.
Pour over vegetables in bowl.

4Cover 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