COPPER PENNIES RECIPE (MARINATED CARROTS)
An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.
Provided by Sharon Rigsby
Time 8h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 821 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
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 PENNY SALAD
Make and share this Copper Penny Salad recipe from Food.com.
Provided by GingerlyJ
Categories Vegetable
Time 15m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- cook carrots 5 minutes.
- drain and cool.
- add everything else and mix well.
- serve chilled.
COPPER CARROT SALAD
This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water., In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 278 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 5g fiber), Protein 2g protein.
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.
MARINATED CARROTS "COPPER PENNIES"
A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.
Provided by KeriLou
Categories Vegetable
Time 12h10m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3
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