COPPER PENNIES RECIPE (MARINATED CARROTS)
An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.
Provided by Sharon Rigsby
Time 8h20m
Number Of Ingredients 14
Steps:
- 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 out evenly in a single layer.
- Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
- When the carrots are done remove from the oven and allow to cool. Set aside.
- While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
- Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
- To serve, either drain the marinade or use a slotted spoon.
Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 821 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
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 CARROT SALAD
An old-fashioned chilled carrot salad, made with thinly sliced carrots, sweet onion and sweet bell pepper, soaked in a sweet and sour vinegar marinade made with canned tomato soup.
Provided by Deep South Dish
Categories Side Dish, Vegetables
Time 8h15m
Number Of Ingredients 10
Steps:
- Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots.
- Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain.
- Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.
- Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.
- Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.
- Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.
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
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
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.
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