Best 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:

• 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.

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.

MARINATED CARROTS "COPPER PENNIES"

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.

MARINATED CARROTS (COPPER PENNIES)

Steps:

• 1. in a large pan, cover carrots with water and bring to a boil. boil until fork tender. drain and cool. when carrots have cooled, cut onions and peppers into rounds and mix well with the cooled carrots.mix the other ingredients well and pour over the carrots. cover and let stand in the refrigerator for at least 12 hours before draining and serving. will keep in the fridge up to two 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.

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.

COLD CARROT COPPER PENNIES

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.

CHILLED COPPER PENNIES

Steps:

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

COPPER PENNIES

Steps:

• 1. Wash and scrape carrots and cut into 1/4 inch slices. Add water to carrots and cook over high heat for 10 minutes or until carrots are tender.
• 2. While carrots are cooking slice onion and bell pepper, set aside.
• 3. DRESSING: Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
• 4. When carrots are done, drain water. Add onion and bell pepper and mix. Pour dressing over mixture. Cover and marinate in refrigerate overnight. Will keep for 2 weeks or more in the refrigerator.

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.

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

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.

COPPER PENNIES

Steps:

• 1. Mix and let stand in refrigerator overnight. Keeps almost indefinitely in tightly covered bowl.

COPPER PENNIES

Steps:

• 1. Cook carrots in salted water until medium done,. Rinse in ice water.
• 2. In a dish, arrange layers of carrots, green pepper and onion.
• 3. Combine all other ingredients in a saucepan and bring to a boil, Stirring until fully blended. Pour mixture over layered vegetables. Refrigerate until flavor is absorbed. Will keep for weeks.

GRANNY'S COPPER PENNIES

Steps:

• Cook carrots until tender in salted water. Drain and cool. Put 1/2 carrots in a large bowl and add onion, green pepper, and the rest of the carrots. Mix the remaining ingredients in a saucepan and bring to a boil. Pour over vegetables. Marinate 24 hours. Keeps well in refrigerator for days.

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.

COPPER PENNIES

Steps:

• Cook carrots, onion and bell pepper until barely tender. Do not over cook. Mix in other ingredients. Chill well before serving. Lasts several days in refrigerator.

COPPER PENNIES

Steps:

• Cook sliced carrots in salted water until fork-tender. Add chopped onion, bell pepper, and celery to the drained carrots. Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard, and Worcestershire. Pour this hot mixture over above vegetables. Refrigerate overnight. Serve on lettuce.