COPPER PENNY CARROTS RECIPE
These copper penny carrots are delightfully flavorful, and they make for a perfect side dish.
Provided by Kate Shungu,Tasting Table Staff
Categories Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Bring a pot of water to a rolling boil. Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water.
- In a large bowl, whisk together the tomato soup, vegetable oil, vinegar, and sugar. Add the carrots, onion, and green pepper, and stir gently to combine.
- Refrigerate for at least 2 hours before serving.
- Transfer the carrots to a serving platter and top with chopped chives, then serve.
Nutrition Facts : Calories 257 calories, Carbohydrate 42 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 2 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 245 mg, Sugar 34 g, TransFat 0 g
SWEET AND SOUR CARROTS OR COPPER PENNIES
Steps:
- Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
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.
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
GIGI'S COPPER PENNY CARROTS
My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.
Provided by Krsi Sue
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in casserole dish.
- Bake at 350 until bubbly.
Nutrition Facts : Calories 392.1, Fat 18.9, SaturatedFat 2.9, Sodium 398, Carbohydrate 55.7, Fiber 5.2, Sugar 44.8, Protein 2.4
COPPER PENNIES
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
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.
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