copper pennies

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By Tuesday Cooks
from The Villages, FL

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

serves 6-8
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For copper pennies

  • 2 lb
    fresh carrots, 1/4" sliced (tip: use frozen sliced carrots)
  • 2 md
    red onions, thinly slided and separated into rings
  • 1 md
    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
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How To Make copper pennies

  • 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.
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