Copper Pennies Recipe Marinated Carrots

COPPER PENNIES

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.

COPPER PENNY

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.

COPPER PENNIES RECIPE (MARINATED CARROTS)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
• Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
• Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
• When the carrots are done remove from the oven and allow to cool. Set aside.
• While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
• Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
• To serve, either drain the marinade or use a slotted spoon.

COPPER PENNIES CARROT SALAD

Steps:

• Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots.
• Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain.
• Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.
• Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.
• Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.
• Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.

MARINATED CARROTS (COPPER PENNIES)

Steps:

• 1. in a large pan, cover carrots with water and bring to a boil. boil until fork tender. drain and cool. when carrots have cooled, cut onions and peppers into rounds and mix well with the cooled carrots.mix the other ingredients well and pour over the carrots. cover and let stand in the refrigerator for at least 12 hours before draining and serving. will keep in the fridge up to two weeks!

24-HOUR COPPER PENNIES

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.

MARINATED CARROTS "COPPER PENNIES"

Steps:

• Slice & boil carrots in salted water until tender.
• Rinse in ice water.
• Alternate layers of carrots, pepper, & onion.
• Make marinade of remaining ingredients.
• Cover & refrigerate overnight.

COPPER PENNIES

Steps:

• Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
• Drain the carrots, add the onions and bell peppers and set aside to cool.
• Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
• Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.