copper pennies

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 !!

(2 ratings)
yield 14 servings
prep time 25 Min
cook time 5 Min
method Stove Top

Ingredients For copper pennies

  • 12 c
    carrots, cut in circles, cooked, tender, but crunchy
  • 1 c
    chopped or sliced onion, uncooked
  • 1 c
    chopped bell green pepper, uncooked
  • 1 c
    granulated sugar
  • 1/2 c
    vegetable oil, this is the correct amount
  • 1 can
    10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
  • 1/2 c
    vinegar
  • salt & pepper , to taste
  • ALTERNATE RECIPE- 8 SERVINGS
  • 2 can
    14.5 oz. each sliced carrots,drained
  • 1/2 c
    chopped onion
  • 1/2 c
    granulated sugar
  • 1/4 c
    vegetable oil
  • 1 can
    10 oz. tomato soup, undiluted
  • 1/3 c
    apple cider vinegar
  • 2 tsp
    worcestershire sauce
  • to taste
    salt and pepper
  • follow same directions as below.

How To Make copper pennies

  • 1
    Place 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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