copper pennies

Name: COPPER PENNIES
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 pound(s) 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 cup(s) vinegar; 1 cup(s) sugar; 1 cup(s) oil; 1 teaspoon(s) worchestershire sauce; 1 teaspoon(s) prepared mustard; 1/2 teaspoon(s) salt

16 Pinches

Tuesday Cooks

The Villages, FL

Updated on Dec 17, 2014

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

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 pounds 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 cup vinegar
1 cup sugar
1 cup oil
1 teaspoon worchestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt

How To Make copper pennies

Step 1

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

Step 2

Combine with onion and green pepper in large bowl.
Step 3

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