copper pennies recipe using canned carrots
Directions Cook the carrots just until crisp-tender. Peel and slice the carrots into round coins.
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Melt butter add sugar and ginger.
. Bring to a boil over high heat. In a 2-quart saucepan combine tomato soup sugar dry mustard salt and pepper. Add carrots salt.
Use as a cold vegetable or a salad. Blend remaining seven ingredients in a bowl. 1 ½ pound carrots peeled and sliced half inch thick.
Boil carrots whole until tender. Reduce heat to low and cook for 5 minutes or just until the carrots are tender. In a large bowl whisk together the soup sugar vinegar oil mustard and Worcestershire sauce.
If using fresh carrots cook drain and slice. You ought to have roughly 4 glasses of sliced carrots. Mix pepper onions and carrots in a large container.
Remove the carrots from the heat and drain in a colander. Its terrific for potlucks backyard barbecues and even holiday meals like Easter or Mothers Day. If you use canned drain the carrots.
Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. Yellow mustard garlic powder to taste Cook carrots until tender in a small amount of water then drain and cool. Serve cold as a salad or warm it and use as a side dish.
Mix together the soup vegetable oil sugar vinegar and seasonings. Pour over cooled carrots and refrigerate overnight. Add carrots celery onion and pepper and toss to coat.
How simple is that. If using canned carrots drain rinse and place in a bowl with the chopped onion and green pepper. Thinly slice the green pepper.
Prep the Onions and Pepper STEP 3. Amish Copper Pennies Copper Pennies Ingredients. Pour the liquid over vegetables.
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. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Beat the rest of the ingredients together well.
Is there such a thing as copper penny carrots. Most are kind of dodgy but this one is great. Discover our recipe rated 435 by 15 members.
Add chopped bell pepper and onions and stir to distribute. Place in a saucepan and cover with water. Combine all remaining ingredients in a large bowl.
Cover and refrigerate for 24 hours. More Amish Carrot Recipes. In the same pot stir together the remaining ingredients.
Put into a microwave safe bowl add two tablespoons water cover and prepare on high about 7 minutes or until crisp tender. Add carrots and stir. When ready drain half the sauce and serve.
Heat to boil over medium-high heat and bring to a boil. Bring to a boil reduce the heat to a simmer and cook until just barely tender approximately 8 minutes. Salad peel and cook carrots.
Alternate layers of carrots green pepper and onion slices in large bowl or casserole dish. Reduce the heat to medium high. Slice the carrots into thin round slices and place in a medium kettle.
Peel carrots wash and cut them into thin models. Cook for 1 to 2 minutes. Amish Copper Pennies.
There is a reason it has stood the test of time and we feel it was good enough to make for guests. Pour over veggies and refrigerate for at least 1 hour and better for a few hours. Add to carrots and toss to coat.
Ingredients 1 pound carrots cut into 14-inch slices pennies 1 small onion finely chopped 1 medium bell pepper any color finely chopped 14 cup olive oil extra virgin preferred 8 ounces canned no-salt-added tomato sauce 13 cup apple cider vinegar 12 teaspoon Dijon mustard lowest sodium. Keeps about 2 to 4 weeks. COPPER PENNY CARROTS Boil carrot slices 15 to.
Put the carrots green pepper and onion in a bowl. Slice up carrots peppers and onions. Store in the refrigerator for up to 2 weeks.
Pour over vegetables and mix well. Pour the sauce over the vegetables stir gently to combine and refrigerate overnight. Cover in saucepan for 30 minutes.
Chop onion and pepper and add to carrots. Cook carrots until tender but not mushy about 5 minutes. Put the carrots in a medium pot.
Drain the carrots and let cool. Directions Remove seeds and white pithy part of bell pepper cut into small pieces. 1 4 cup vinegar.
Drain and set aside. This marinated salad has carrots onion and green pepper in a marinade composed of tomato soup oil apple cider vinegar and other seasonings. 1 4 teaspoon pepper.
½ can tomato soup. Peel and slice carrots into 14 inch slices. Bring to a boil stirring until thoroughly blended.
It is one of those old recipes that use canned tomato soup. Cover bowl and marinate overnight in refrigerator. Add a pinch of salt.
Drain cool and slice into coins. COPPER PENNIES Combine carrots butter salt brown sugar and vinegar in saucepan. 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper Directions Place the carrots in a 3-quart saucepan and cover with water.
Cover and refrigerate at least 4 hours to allow carrots to marinate. Low heat for 5 to 10 minutes. 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.
Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes. Combine the remaining ingredients in another bowl and mix well. Cook carrots till done.
Your microwave time can vary. 2021-07-25 Copper pennies recipe using canned carrots. Copper Pennies Ingredients.
Drain the vegetables well in a colander. Heat carrots and drain. Stir in the bell pepper and onion.
The recipe is Copper Pennies and is a dish of. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce. Peel and slice carrots into thin slices.
Bring a large pot of water to boil add carrots and simmer until tender approximately 3 to 5 minutes. Place the carrots in a medium saucepan with just enough water to cover them. Add remaining ingredients and stir over medium heat until sugar dissolves and mixture boils.
12 cup vinegar 12 cup salad or olive oil 34 cup sugar 1 tablsp. 1 4 cup vegetable oil. The carrots should be about 14 thick.
Combine carrots butter salt brown sugar and vinegar in saucepan.
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