Soup Carrot Coins Recipes

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 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.

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

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.

CONTEST-WINNING GLAZED CARROT COINS

Steps:

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

COPPER PENNIES

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.