Grannys Copper Pennies Recipes
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
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.
COPPER PENNIES
Make and share this Copper Pennies recipe from Food.com.
Provided by troyh
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling.
- Stir until sugar is dissolved.
- When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes.
- Serve as a relish, side dish or over fresh greens.
Nutrition Facts : Calories 298.9, Fat 14.1, SaturatedFat 2, Sodium 234.6, Carbohydrate 43.2, Fiber 4.1, Sugar 34.4, Protein 2
COPPER PENNIES
Number Of Ingredients 11
Steps:
- Cook the carrots just until crisp-tender drain. Combine all remaining ingredients in a large bowl mix well. 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.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
GRANNY'S COPPER PENNIES
Number Of Ingredients 10
Steps:
- Cook carrots until tender in salted water. Drain and cool. Put 1/2 carrots in a large bowl and add onion, green pepper, and the rest of the carrots. Mix the remaining ingredients in a saucepan and bring to a boil. Pour over vegetables. Marinate 24 hours. Keeps well in refrigerator for days.
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