Real Recipes From Real Home Cooks ®

copper pennies

★★★★★ 1
a recipe by
Deanna Rodgers
Brighton, TN

When I used to work at a local restaurant they had a dish on the salad bar very much like this one. It makes a great side especially in the summer. Very easy to put together and will keep in refrigerator a long time.

★★★★★ 1
serves 6

Ingredients For copper pennies

  • 1 can
    tomato soup
  • 3/4 c
    apple cider vinegar
  • 1 c
  • 1 tsp
    worcestershire sauce
  • 1 tsp
  • 1 tsp
    yellow mustard
  • dash
  • 1 lg
    green bell pepper, chopped
  • 1 stalk
    celery, sliced thin
  • 1 md
    onions, vidalia, peeled, thinly sliced
  • 2 c
    carrots, sliced and cooked ( can use canned, see note)

How To Make copper pennies

  • 1
    Slice and cook carrots in small amount of water until tender. Drain. Combine all vegetables in bowl. Note: If using canned carrots use 3, 16 oz. cans, drain well. Add to other vegetables after the dressing has been added , mix carrots in gently so not to break them up.
  • 2
    In a medium sauce pan over medium heat combine tomato soup, vinegar, Worcestershire sauce , sugar, mustard, salt and pepper. Heat and stir until sugar melts and ingredients are thoroughly combined. Pour over vegetables, gently mix. Cover and place in refrigerator at least 24. Stir occasionally.

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