COPPER PENNIES

Copper Pennies

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Tuesday Cooks

By
@TuesdayCooks

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

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

How to Make COPPER PENNIES

Step-by-Step

  1. Cook carrots in small amount of boiling water until just tender (about 8-10 minutes)
    Drain
  2. Combine with onion and green pepper in large bowl.
  3. Stir together tomato soup (undiluted) and other ingredients.
    Pour over vegetables in bowl.
  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.

Printable Recipe Card

About COPPER PENNIES

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy



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