Grannys Copper Pennies Food
24-HOUR COPPER PENNIES
It's a good marinated carrot salad that holds well and is cheap and easy to make. I don't know which cookbook I got this from. It is in a lot of them for good reason. You need to leave in fridge 24 hours to get flavor.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice carrots in rounds and cook until tender but not mushy; drain.
- Thinly slice onion, green pepper and celery; add to carrots.
- Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.
Nutrition Facts : Calories 357.2, Fat 21, SaturatedFat 2.8, Sodium 547.3, Carbohydrate 43.3, Fiber 4.2, Sugar 34.5, Protein 2
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 PENNIES
Make and share this Copper Pennies recipe from Food.com.
Provided by troyh
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling.
- Stir until sugar is dissolved.
- When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes.
- Serve as a relish, side dish or over fresh greens.
Nutrition Facts : Calories 298.9, Fat 14.1, SaturatedFat 2, Sodium 234.6, Carbohydrate 43.2, Fiber 4.1, Sugar 34.4, Protein 2
COPPER PENNIES
This is a Southern way to fix carrots. Like so many recipes, each family has their own version. This is the one that I have had over the years.
Provided by Sharon Whitley
Categories Vegetables
Time 15m
Number Of Ingredients 10
Steps:
- 1. Mix and let stand in refrigerator overnight. Keeps almost indefinitely in tightly covered bowl.
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.
CHILLED COPPER PENNIES
This recipe has been in my family for years. A nice combination of tart and sweet flavors. Cook time is refrigeration time.
Provided by bunkie68
Categories Vegetable
Time 4h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and refrigerate for several hours.
- Serve cold.
Nutrition Facts : Calories 298.6, Fat 14.1, SaturatedFat 1.9, Sodium 316.7, Carbohydrate 43.1, Fiber 4, Sugar 34.2, Protein 1.8
COPPER PENNIES
Great, healthy side-dish to keep on hand in the refrigerator. Good for lunch, with a sandwich. Sweet and tangy taste...great way to get your "Five A Day"!!
Provided by Manda
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice and cook carrots.
- Cool.
- Add green pepper and onion.
- In medium bowl, mix together tomato soup, vinegar, sugar, worchestershire sauce, salt, pepper, and garlic powder.
- Pour over vegetables and chill overnight.
- Will keep for up to a month in refrigerator.
Nutrition Facts : Calories 242.6, Fat 0.7, SaturatedFat 0.2, Sodium 524, Carbohydrate 58.4, Fiber 5.7, Sugar 46.3, Protein 2.7
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