Best Chilled Copper Pennies Recipes

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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



Copper Pennies image

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

10 carrots (peeled and sliced (about 5 cups))
1 medium onion (fined diced (about 1/2 cup))
1 small green pepper (fined diced (about 1/2 cup))
1 can tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

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



Copper Pennies image

This recipe is older than I am-lol boy is this old. These keep well in refrigerator for several weeks. That is if there are any left. Sooooo good !!

Provided by Pat Duran

Categories     Other Salads

Time 30m

Number Of Ingredients 18

12 c carrots, cut in circles, cooked, tender, but crunchy
1 c chopped or sliced onion, uncooked
1 c chopped bell green pepper, uncooked
1 c granulated sugar
1/2 c vegetable oil, this is the correct amount
1 can(s) 10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
1/2 c vinegar
salt & pepper , to taste
ALTERNATE RECIPE- 8 SERVINGS
2 can(s) 14.5 oz. each sliced carrots,drained
1/2 c chopped onion
1/2 c granulated sugar
1/4 c vegetable oil
1 can(s) 10 oz. tomato soup, undiluted
1/3 c apple cider vinegar
2 tsp worcestershire sauce
to taste salt and pepper
follow same directions as below.

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 PENNIES



Copper Pennies image

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

2 lbs carrots (peeled and sliced)
1 green pepper (thinly sliced)
1 medium onion (thinly sliced)
1 (10 3/4 ounce) can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
3/4 cup vinegar
1 cup sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

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



Copper Pennies image

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

2 lbs carrots
1 large green pepper, diced
1 onion, chopped
1 can tomato soup
3/4 cup vinegar
1 cup sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 dash garlic powder

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

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

COLD CARROT COPPER PENNIES



Cold Carrot Copper Pennies image

My Mother-in-law gave me this recipe, it's delicious. It's a great side dish with grilled burgers or cold sandwiches! (Prep time includes chilling time)

Provided by Kim D.

Categories     Lunch/Snacks

Time 8h

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs carrots, cooked and sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 can tomato soup
1 teaspoon Worcestershire sauce
3/4 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sugar
1 teaspoon prepared mustard
1/2 cup vegetable oil

Steps:

  • Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
  • Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
  • Pour over carrots and mix well.
  • Refrigerate over night.
  • Keeps in the refrigerator for 2-3 weeks.

COPPER PENNIES



Copper Pennies image

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

2 lbs sliced carrots
1 green pepper, chopped
1 sliced red onion, sliced into rings
1 can tomato soup
3/4 cup apple cider vinegar
1 teaspoon prepared mustard
1/2 cup salad oil
1 cup sugar
salt and pepper

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

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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