Cold Carrot Copper Pennies Food

COLD CARROT COPPER PENNIES

Steps:

• Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
• Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
• Pour over carrots and mix well.
• Refrigerate over night.
• Keeps in the refrigerator for 2-3 weeks.

COPPER PENNIES

Steps:

• Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

COPPER PENNIES

Steps:

• Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
• Drain the carrots, add the onions and bell peppers and set aside to cool.
• Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
• Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

COPPER PENNIES

Steps:

• Cook carrots till done; drain and rinse.
• Put the carrots, green pepper, and onion in a bowl.
• In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
• Bring to a boil, stirring until thoroughly blended.
• Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

COPPER PENNIES

Steps:

• In a large pot, cook the carrots in boiling salted water until tender, about 5 minutes; do not overcook. Drain well.
• In a large bowl, combine the carrots, celery, onions, and bell pepper.
• Combine the soup, sugar, vinegar, oil, Worcestershire, mustard, salt, and pepper in a pot. Heat over high heat until just boiling. Pour the hot mixture over the vegetables and stir to combine. Refrigerate for 12 hours before serving.

COPPER PENNY

Steps:

• Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
• In a mixing bowl combine the celery, green pepper, carrots and onion.
• Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

SWEET AND SOUR CARROTS OR COPPER PENNIES

Steps:

• Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

MARINATED CARROTS "COPPER PENNIES"

Steps:

• Slice & boil carrots in salted water until tender.
• Rinse in ice water.
• Alternate layers of carrots, pepper, & onion.
• Make marinade of remaining ingredients.
• Cover & refrigerate overnight.