Recipes > VegetablesJuly 28, 2009

Copper Pennies

Ingredients:

1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 can tomato soup
1 Tbsp. powdered mustard
1 Tbsp. Worcestershire sauce
2 lb. carrots, sliced
1 med. onion, sliced
1 green pepper, sliced

Directions:

Simmer in a saucepan, the salad oil, vinegar, tomato soup, mustard and Worcestershire sauce. Boil carrots until tender. In a casserole dish, alternate layers of carrots, onion and green pepper. Pour sauce over vegetables and refrigerate.

By Robin from Washington, IA

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(Archived Jul 28, 2009)Copper Pennies

Recipe: Copper Pennies

Ingredients

2 lb. carrots, cooked and sliced 1/2 inch thick or less
2 medium onions, sliced
1 medium green pepper, cut in thin strips

Marinade:

1/2 can (3 oz. size) tomato paste
1/3 cup water
3/4 cup vinegar
1/2 cup oil
3/4 cup sugar
1 tsp. prepared mustard
1/2 tsp. salt
1 tsp. Worcestershire sauce

Directions

Mix marinade and add vegetables. Serve unheated.

By Robin from Washington, IA

Feedback:

RE: Copper Pennies

We used to make these especially on holidays. But we used a can of tomato soup instead of tomato paste. (08/01/2008)

By bailegirl

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