copper pennies recipe with canned carrots
In the same pot stir together the remaining ingredients. Pour over veggies and refrigerate for at least 1.
Copper Pennies Recipe Carrot Recipes Side Dishes Veggie Dishes Copper Carrots Recipe
Peel and slice carrots into thin slices.
. Bring to a boil stirring until thoroughly blended. Cool for 10 minutes then stir the carrots onion and pepper together in a large bowl. You can find the recipe here.
Cut the carrots in 14 inch slices these look like copper pennies. Pour over veggies and refrigerate for at least 1 hour and better for a few hours. Place the carrots cut up green pepper and sliced onions in the sauce several hours or.
Drain the vegetables well in a colander. Carrots onion slices and green pepper are marinated in a tasty dressing starting with tomato soup. For the sauce.
Slice boil carrots in salted water until tender. Bring to a boil stirring until thoroughly blended. Cut the onion s in half.
Put the carrots green pepper and onion in a bowl. Combine the cooked carrots onions and bell pepper in a large bowl. Remove from heat and add soup.
Boil and cook carrots about 15-20 minutes or until fork tender. Alternate layers of carrots pepper onion. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
Cook until barely tender in salt water. ½ can tomato soup. Mix remaining ingredients and pour over carrots.
Cool slightly and add bell pepper and onion. Place the carrots in a 3-quart saucepan and cover with water. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan and bring to a boil.
Cover refrigerate overnight. Copper Pennies are so light and refreshing for a marinated salad. This is not necessarily better but is easier.
1 4 cup vinegar. Reduce heat to low and cook for 5 minutes or just until the carrots are tender. Drain and set aside in bowl.
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. Cook for 1 to 2 minutes.
Thinly slice the bell pepper. Pour the sauce over the vegetables stir to combine. Worcestershire sauce 1 tsp.
Vegetable oil 1 c. Copper Pennies Ingredients. Sized white onion cut in strips 1 bell pepper 1 10 34 oz can condensed cream of tomato soup 12 c.
Reduce the heat to medium high. ½ onion cut into rings. Bring to a boil over high heat.
Cook the carrots in a small amount of salted water until barely tender approximately 8 minutes. 1 4 cup vegetable oil. Stir in the bell pepper and onion.
Marinate overnight in refrigerator. Rinse in ice water. 1 4 teaspoon pepper.
Heres what I did. Bring to a boil pour over vegetables chill several hours and serve. Mix the carrots onion and bell pepper together in a large glass dish.
Thinly slice and separate the onion. Drain canned carrots slice and cover with marinade. ½ green pepper sliced.
Submit a Recipe Correction. 1 ½ pound carrots peeled and sliced half inch thick. In sauce pot bring the soup oil sugar vinegar mustard.
In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce. Cut up carrots the shape you want and cook in lightly salted water until tender-crisp. This is a great salad for hot summer nights.
Black pepper 1 tsp. This will keep a week refrigerated. In a separate bowl combine the remaining ingredients.
Cook carrots till done. Cook carrots until tender do not overcook. Canned sliced carrots 1 med.
Make marinade of remaining ingredients. Boil sliced carrots in just enough water to cover until just tender. Mix remaining ingredients for marinade in saucepan.
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