Copper Carrots Food
COPPER CARROTS
WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.
Nutrition Facts :
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.
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
COPPER PENNIES
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
COPPER PENNY CARROTS RECIPE
These copper penny carrots are delightfully flavorful, and they make for a perfect side dish.
Provided by Kate Shungu,Tasting Table Staff
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Bring a pot of water to a rolling boil. Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water.
- In a large bowl, whisk together the tomato soup, vegetable oil, vinegar, and sugar. Add the carrots, onion, and green pepper, and stir gently to combine.
- Refrigerate for at least 2 hours before serving.
- Transfer the carrots to a serving platter and top with chopped chives, then serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 42 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 2 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 245 mg, Sugar 34 g, TransFat 0 g
MARINATED CARROTS "COPPER PENNIES"
A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.
Provided by KeriLou
Categories Vegetable
Time 12h10m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3
COPPER PENNIES
I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.
Provided by Mimi in Maine
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
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COPPER PENNY CARROTS | CAKSCOUNTRY KITCHEN
1/4 tsp. pepper. Directions Peel and slice the carrots then boil them with water to cover in a large sauce pot for 15 minutes or until just fork tender but still crisp. Drain well then place them in large glass mixing bowl. Prepare the …
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PAULA DEEN'S COPPER PENNIES AND A SOUTHERN LIVING …
A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire. Ruth Frank. Yummy! Quinoa Salad Recipes. …
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Gigi's Copper Penny Carrots Food.com. salt, sugar, oil, carrots, vinegar, green pepper, pepper, tomato soup and 2 more. Guided. Skillet Harissa Chicken Yummly. medium carrots, red onion, plain greek yogurt, boneless …
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COPPER PENNY CARROTS | GRITSANDPINECONES.COM
Preheat the oven to 400 degrees F. Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions. Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them …
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Copper is an essential nutrient, responsible for producing blood cells, preventing anemia, and strengthening our bones. ( 1) Vegetables high in copper include mushrooms, sweet potatoes, lima beans, turnip greens, beet greens, spinach, soybean sprouts, asparagus, artichokes, and green peas. ( 2 ) The current daily value (DV) for copper is 0.9mg.
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Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Cut the onion (s) in half. Thinly slice and separate the onion. Thinly slice the bell pepper. Combine the cooked carrots, onions and bell pepper in a large bowl. In a separate bowl, combine the remaining ingredients.
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RECIPE(TRIED): COPPER PENNY CARROTS - FOOD HOUSE
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COPPER CARROTS (KITCHENPC)
In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.
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Directions. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
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Peel, slice, and boil carrots in boiling water until crisp tender, not mushy. Drain. Cool slightly. In a medium glass bowl, layer carrots and onions. Mix the remaining ingredients in a medium saucepan. Bring to a boil and boil 2 minutes. Pour over carrots and onions. Cover and refrigerate at least 24 hours before serving. Course: Salad, Side Dish.
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RECIPE: "COPPER PENNY" CARROT SALAD - FOOD NEWS
Slice and separate onion into rings; seed green pepper and cut into strips. Combine carrots, onion, pepper in large bowl. In saucepan combine sugar, soup, vinegar, Worcestershire sauce and mustard. Heat to boiling, stirring until sugar dissolves. Remove from heat. Pour over vegetables; mix well. Keeps well in refrigerator. Add review or comment.
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COPPER CARROTS
Oct 1, 2015 - WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
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