Marinated Carrots Copper Pennies Recipes

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COPPER PENNIES RECIPE (MARINATED CARROTS)



Copper Pennies Recipe (Marinated Carrots) image

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

Categories     Salad     Side Dish

Time 8h20m

Number Of Ingredients 14

1 pound raw carrots
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ green bell pepper (seeded and chopped)
¼ cup finely minced onion
½ cup tomato sauce
¼ cup olive oil
⅓ cup white vinegar
½ teaspoon Worchester sauce
½ teaspoon ground mustard
¼ cup granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper

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



Copper Penny image

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

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

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



Copper Pennies image

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

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

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 PENNIES CARROT (MARINATED CARROT SALAD) RECIPE - (4/5)



COPPER PENNIES CARROT (Marinated Carrot Salad) Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 5

10 medium, peeled carrots into paper thin circles
Equal parts bottled Italian Dressing and Catalina Dressing
4 green onions
A few tablespoons of bottled Open Pit BBQ Sauce
A dash or two of Tabasco Sauce

Steps:

  • Slice carrots into paper thin circles. Dump into enough lightly salted boiling water so that the carrots are completely submerged in it. Bring to boil, boiling briskly for 5 minutes. Dump into a colander to drain well. Place carrot slices in an accommodating refrigerator container and submerge them in equal parts bottled Italian Dressing and Catalina Dressing. Scissor-snip about green onions into bits and toss them in with the carrot mixture. If you don't like the mildness of the dressing, you can always pour in bottled Open Pit BBQ Sauce according to taste and spike it up even more so, with Tabasco Sauce. Cover and refrigerate this mixture for 24 hours before serving. Serves 6 to 8. Refrigerate leftover salad covered tightly, to serve within 4 or 5 days. or 5 days.

MARINATED CARROTS "COPPER PENNIES"



Marinated Carrots

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

2 lbs carrots, sliced
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
10 1/2 ounces tomato soup, undiluted
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard, prepared
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

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

EASY MARINATED CARROTS



Easy Marinated Carrots image

This is a great vinaigrette recipe for carrots.

Provided by revjoecool

Categories     Side Dish     Vegetables     Carrots

Time 8h40m

Yield 8

Number Of Ingredients 11

2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
¾ cup white vinegar
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
  • Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
  • Cover the container and refrigerate vegetables, 8 hours to overnight.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g

24-HOUR COPPER PENNIES



24-Hour Copper Pennies image

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

1 (10 ounce) can tomato soup
1 green pepper
1 onion
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1 cup sugar
1/2 cup wine vinegar
3/4 cup oil
1 teaspoon salt
2 lbs carrots (can use 2or 3 cans carrots)
1/2 cup celery

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

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