Chilled Copper Pennies Recipes
COPPER PENNY
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
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
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
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.
CHILLED COPPER PENNIES
This recipe has been in my family for years. A nice combination of tart and sweet flavors. Cook time is refrigeration time.
Provided by bunkie68
Categories Vegetable
Time 4h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and refrigerate for several hours.
- Serve cold.
Nutrition Facts : Calories 298.6, Fat 14.1, SaturatedFat 1.9, Sodium 316.7, Carbohydrate 43.1, Fiber 4, Sugar 34.2, Protein 1.8
COLD CARROT COPPER PENNIES
My Mother-in-law gave me this recipe, it's delicious. It's a great side dish with grilled burgers or cold sandwiches! (Prep time includes chilling time)
Provided by Kim D.
Categories Lunch/Snacks
Time 8h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
- Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
- Pour over carrots and mix well.
- Refrigerate over night.
- Keeps in the refrigerator for 2-3 weeks.
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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
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