Copper Pennies Recipes

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:

• 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.

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.

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:

• 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.

CHILLED COPPER PENNIES

Steps:

• Mix all ingredients together and refrigerate for several hours.
• Serve cold.

COPPER PENNIES

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.

24-HOUR COPPER PENNIES

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.

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.