Sweet And Sour Carrots Or Copper Pennies Recipes

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COPPER PENNIES



Copper Pennies image

This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.

Provided by The SouthernPlate Staff

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

10 carrots (peeled and sliced (about 5 cups))
1 medium onion (fined diced (about 1/2 cup))
1 small green pepper (fined diced (about 1/2 cup))
1 can tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

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.

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

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