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 is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.
Provided by The SouthernPlate Staff
Categories Side Dish
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 351 kcal, ServingSize 1 serving
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
GIGI'S COPPER PENNY CARROTS
My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.
Provided by Krsi Sue
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in casserole dish.
- Bake at 350 until bubbly.
Nutrition Facts : Calories 392.1, Fat 18.9, SaturatedFat 2.9, Sodium 398, Carbohydrate 55.7, Fiber 5.2, Sugar 44.8, Protein 2.4
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.
GRANNY'S COPPER PENNIES
Number Of Ingredients 10
Steps:
- Cook carrots until tender in salted water. Drain and cool. Put 1/2 carrots in a large bowl and add onion, green pepper, and the rest of the carrots. Mix the remaining ingredients in a saucepan and bring to a boil. Pour over vegetables. Marinate 24 hours. Keeps well in refrigerator for days.
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
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.
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