24 Hour Copper Pennies Recipes

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COPPER PENNIES



Copper Pennies image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 cups.

Number Of Ingredients 11

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

COPPER PENNY



Copper Penny image

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Provided by KRYM

Categories     Salad     Vegetable Salad Recipes

Yield 5

Number Of Ingredients 8

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Steps:

  • Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  • In a mixing bowl combine the celery, green pepper, carrots and onion.
  • Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g

COPPER PENNIES



Copper Pennies image

I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.

Provided by Mimi in Maine

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 lbs carrots (peeled and sliced)
1 green pepper (thinly sliced)
1 medium onion (thinly sliced)
1 (10 3/4 ounce) can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
3/4 cup vinegar
1 cup sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Steps:

  • Cook carrots till done; drain and rinse.
  • 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.
  • Bring to a boil, stirring until thoroughly blended.
  • Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

24-HOUR COPPER PENNIES



24-Hour Copper Pennies image

It's a good marinated carrot salad that holds well and is cheap and easy to make. I don't know which cookbook I got this from. It is in a lot of them for good reason. You need to leave in fridge 24 hours to get flavor.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) can tomato soup
1 green pepper
1 onion
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1 cup sugar
1/2 cup wine vinegar
3/4 cup oil
1 teaspoon salt
2 lbs carrots (can use 2or 3 cans carrots)
1/2 cup celery

Steps:

  • Slice carrots in rounds and cook until tender but not mushy; drain.
  • Thinly slice onion, green pepper and celery; add to carrots.
  • Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.

Nutrition Facts : Calories 357.2, Fat 21, SaturatedFat 2.8, Sodium 547.3, Carbohydrate 43.3, Fiber 4.2, Sugar 34.5, Protein 2

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