copper pennies recipe with canned carrots
Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. Boil carrots whole until tender.
Copper Pennies Recipe Carrot Salad Recipes Carrot Salad Vegetable Dishes
Vegetable oil 1 c.
. Cook carrots until tender in a small amount of water then drain and cool. Reduce the heat to medium high. Drain the vegetables well in a colander.
Stir in the bell pepper and onion. Cook for about 5 minutes just until crisp-tender. Slice boil carrots in salted water until tender.
Cover refrigerate overnight. Stir in the bell pepper and onion. Sized white onion cut in strips 1 bell pepper 1 10 34 oz can condensed cream of tomato soup 12 c.
Boil and cook carrots about 15-20 minutes or until fork tender. Rinse in ice water. Canned sliced carrots 1 med.
1 ½ pound carrots peeled and sliced half inch thick. Copper pennies recipe using canned carrots. Cover and refrigerate for 24 hours.
Bring to a boil over high heat. Add to carrots and toss to coat. 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.
Old fashioned vintage recipes are the very best in my book. Whole grain macaroni grated carrot garlic powder frozen peas and 11 more. Drain cool and slice into coins.
Copper Pennies are so light and refreshing for a marinated salad. Peel and slice the carrots into round coins. Keep scrolling for the printable recipe card.
Cook Time 10 minutes. Cook the carrot slices being sure not to overcook. This is a great salad for hot summer nights.
½ green pepper sliced. Add the carrots onion and green pepper and stir gently to combine. Put the carrots in a medium pot.
Reduce heat to low and cook for 5 minutes or just until the carrots are tender. Bring to a boil over high heat. Place in a saucepan and cover with water.
Combine the carrots chopped green pepper and chopped onion in a bowl. You can find the recipe here. Cool for 10 minutes then stir the carrots onion and pepper together in a large bowl.
Submit a Recipe Correction. When ready drain half the sauce and serve. How simple is that.
Mix together the soup vegetable oil sugar vinegar and seasonings. Pour over cooled carrots and refrigerate overnight. This single batch I did I did not have to double the liquid.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Place the carrots in a 3-quart saucepan and cover with water. Cauliflower Mac Cheese Bites Joel Gamoran.
Cook carrots until tender in a small amount of water then drain and cool. Total Time 25 minutes. Put the carrots in a medium pot.
Place in a saucepan and cover with water. Peel and slice carrots into thin slices. Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving.
Chop onion and pepper and add to carrots. Combine the remaining ingredients in another bowl and mix well. Reduce the heat to medium high.
Rinse in cold water. Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped. Alternate layers of carrots pepper onion.
Drain the carrots and let cool. Heat to boil over medium-high heat and bring to a boil. Black pepper 1 tsp.
Copper Pennies Carrot Salad 1 can of condensed tomato soup 34 cup of granulated sugar 14 cup of canola oil 34 cup of apple cider vinegar 1 tablespoon of Worcestershire or to taste 1 tablespoon of yellow mustard 1 teaspoon each kosher salt and freshly cracked black pepper or to taste. Refrigerate for at least 2 hours before serving. Cook for 1 to 2 minutes.
For canning be prepared to double the liquid when making a double batch. This delicious vintage recipe for Old Fashioned Copper Pennies is a sweet-sour combination of carrots onions and peppers that will keep your guests coming back for more. Drain the vegetables well in a colander.
Stir in the pinch of salt then add the carrots. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Some recipes call for one teaspoon dry mustard in the marinade.
Cook for 1 to 2 minutes. Bring a large pot of water to a boil over high heat. Make marinade of remaining ingredients.
Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes. Heres what I did. Worcestershire sauce 1 tsp.
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