Copper Pennies

1
Pat Duran

By
@kitchenChatter

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 !!

Rating:

★★★★★ 2 votes

Comments:
Serves:
14 servings
Prep:
25 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

  • 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(s)
    10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
  • 1/2 c
    vinegar
  • ·
    salt & pepper , to taste
  • ALTERNATE RECIPE- 8 SERVINGS

  • 2 can(s)
    14.5 oz. each sliced carrots,drained
  • 1/2 c
    chopped onion
  • 1/2 c
    granulated sugar
  • 1/4 c
    vegetable oil
  • 1 can(s)
    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

Step-by-Step

  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.

Printable Recipe Card

About Copper Pennies

Course/Dish: Vegetables Other Salads
Main Ingredient: Vegetable
Regional Style: American




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