Copper Pennies

Pat Duran

By
@kitchenChatter

This recipe is older than I am-lol boy is this old. These keep well in refrigerator for several weeks. That is if there are any left. Sooooo good !!


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Comments:

Serves:

14 servings

Prep:

25 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

12 c
carrots, cut in circles, cooked, tender, but crunchy
1 c
chopped or sliced onion, uncooked
1 c
chopped bell green pepper, uncooked
1 c
granulated sugar
1/2 c
vegetable oil, this is the correct amount
1 can(s)
10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
1/2 c
vinegar
salt & pepper , to taste

ALTERNATE RECIPE- 8 SERVINGS

2 can(s)
14.5 oz. each sliced carrots,drained
1/2 c
chopped onion
1/2 c
granulated sugar
1/4 c
vegetable oil
1 can(s)
10 oz. tomato soup, undiluted
1/3 c
apple cider vinegar
2 tsp
worcestershire sauce
to taste
salt and pepper
follow same directions as below.

Directions Step-By-Step

1
Place al-dente cooked carrots, uncooked pepper and onion in a large bowl. Set aside. In a saucepan combine remaining ingredients, and heat until blended well and sugar has dissolved. Pour hot over vegetables in bowl. Stir well to coat. Refrigerate about 2 hours, if you can wait. I love these things. Serve chilled.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy