Best Pennies From Heaven Recipes

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

Time 8h20m

Number Of Ingredients 14

Ingredients

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

PENNE FROM HEAVEN

Penne From Heaven image

"This fast, fresh-tasting side dish comes very close to a delicious treatment for pasta I enjoyed while in Italy," relates Dorothy Roche from Menomonee Falls, Wisconsin. "You can also serve it with a green salad and toasted garlic bread for a light meal."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

6 ounces uncooked penne pasta
1/2 pound fresh mushrooms, sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crumbled feta cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges