Best Copper Penny Recipes

COPPER PENNY

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.

COPPER PENNY SALAD

Steps:

• cook carrots 5 minutes.
• drain and cool.
• add everything else and mix well.
• serve chilled.

GIGI'S COPPER PENNY CARROTS

Steps:

• Combine all ingredients in casserole dish.
• Bake at 350 until bubbly.

COPPER PENNY CARROTS

Steps:

• 1. cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
• 2. arrange layers of carrots, green peppers,and onion in a bowl or container.
• 3. combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
• 4. pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
• 5. you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.

COPPER PENNY CARROTS

Steps:

• Mix and pour over vegetables. Refrigerate. Can be made several days in advance. Keeps several weeks.

COPPER PENNY SALAD

Steps:

• 1. Peel and cut carrots into thin circles.
• 2. Clean and cut celery into thin slices.
• 3. Cut purple onion into thin half circles.
• 4. Mix all other ingredients, whisking together to combine.
• 5. Put carrots, celery, and onion into a large plastic container.
• 6. Pour mixture over vegetables. Let this marinate for 2-4 hours.
• 7. Serve as a salad with any meal.

PENNY PICKLES ALSO CALLED COPPER PICKLES

Steps:

• Makes 7 Quarts
• Wash and cut the blossom end off of the cukes.
• Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
• (old way from mom).
• Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
• **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
• Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
• Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
• process for 10 minutes if you like.