copper pennies
(2 ratings)
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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(2 ratings)
yield
14 servings
prep time
25 Min
cook time
5 Min
method
Stove Top
Ingredients For copper pennies
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12 ccarrots, cut in circles, cooked, tender, but crunchy
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1 cchopped or sliced onion, uncooked
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1 cchopped bell green pepper, uncooked
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1 cgranulated sugar
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1/2 cvegetable oil, this is the correct amount
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1 can10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
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1/2 cvinegar
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salt & pepper , to taste
- ALTERNATE RECIPE- 8 SERVINGS
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2 can14.5 oz. each sliced carrots,drained
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1/2 cchopped onion
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1/2 cgranulated sugar
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1/4 cvegetable oil
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1 can10 oz. tomato soup, undiluted
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1/3 capple cider vinegar
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2 tspworcestershire sauce
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to tastesalt and pepper
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follow same directions as below.
How To Make copper pennies
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1Place 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.
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Categories & Tags for Copper Pennies:
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