copper pennies recipe with canned carrots
1 rating Gluten free. Drain the vegetables well in a colander.
Place the carrots in a 3-quart saucepan and cover with water.
. Copper pennies recipe using canned carrots. Drain the vegetables and place them in a bowl. Drain canned carrots slice and cover with marinade.
Stir in the bell pepper and onion. Cut the carrots in 14 inch slices these look like copper pennies. Place tomato soup sugar oil vinegar celery seed salt pepper Worcestershire sauce mustard and basil in a saucepan.
Feb 14 2017 - This is so easy to make. How simple is that. Bring to a boil over high heat.
1 tablespoon of Worcestershire or to taste. Pour the sauce over the vegetables stir gently to combine and refrigerate overnight. 1 tablespoon of yellow mustard.
Put the carrots in a medium pot. Peel carrots wash and cut them into thin rounds. Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup.
Pour over vegetables and mix well. Pour over cooled carrots and refrigerate overnight. Jan 25 2019 - A vintage handwritten recipe card for Copper Penny Carrots.
Total Time 25 minutes. Keeps about 2 to 4 weeks. Reduce heat to low and cook for 5 minutes or just until the carrots are tender.
Old fashioned vintage recipes are the very best in my book. COPPER PENNIES - CARROTS. Pour the sauce over the.
Place in a saucepan and cover with water. Mix remaining ingredients and pour over carrots. Put the carrots in a medium pot.
Heat the sauce until it just begins to boil. Rinse in ice water. But for some reason I never noticed the recipe is written to be used with a jelly roll pan 15 x.
This delicious vintage recipe for Old Fashioned Copper Pennies is a sweet-sour combination of carrots onions and peppers that will keep your guests coming back for more. 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. 12 teaspoon soy sauce lowest sodium available 2 tablespoons brown sugar.
Canned carrots slice and cover with marinade. Blend remaining seven ingredients in a bowl. In the same pot stir together the remaining ingredients.
Mix the carrots onion and bell pepper together in a large glass dish. A classic side-dish - especially for Thanksgiving - that contains carrots a green pepper onion tomato soup sugar oil vinegar dry mustard and Worcestershire Sauce. This will keep a week refrigerated.
And with the bright colors of the carrots bell peppers and purple onion it is great to have at Thanksgiving for a side. Use as a cold vegetable or a salad. Cook Time 10 minutes.
This is not necessarily better but is easier. For canning be prepared to double the liquid when making a double batch. Alternate layers of carrots pepper onion.
Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. Cut the carrots in 14 inch slices these look like copper pennies. Cook until barely tender in salt water.
Slice boil carrots in salted water until tender. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan and bring to a boil. Heres what I did.
Cook for 1 to 2 minutes. You can find the recipe here. Boil and cook carrots about 15-20 minutes or until fork tender.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Peel and slice carrots into thin slices. Click on step to mark as complete.
After five minutes add onions and green bell peppers. Copper Pennies are so light and refreshing for a marinated salad. Reduce the heat to medium high.
Peel and slice the carrots into round coins. Cool for 10 minutes then stir the carrots onion and pepper together in a large bowl. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
Remove from heat and add soup. 34 cup of apple cider vinegar. 34 cup of granulated sugar.
Cook carrots until tender in a small amount of water then drain and cool. Chop the basil leaves. 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.
Slice the carrots into thin round slices and place in a medium kettle. Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes. Drain the carrots and let cool.
Marinate overnight in refrigerator. Mix pepper onions and carrots in a large container. 14 cup of canola oil.
Cook until barely tender. This is a great salad for hot summer nights. Heat to boil over medium-high heat and bring to a boil.
This single batch I did I did not have to double the liquid. Make marinade of remaining ingredients. 1 teaspoon each kosher salt and freshly cracked black pepper or to taste.
Reduce the heat to medium high. Bring to a boil over high heat. Cover bowl and marinate overnight in refrigerator.
Remove seeds and white pithy part of bell pepper cut into small pieces.
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