Sweet And Sour Carrots Or Copper Pennies Recipes

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

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

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 OR SWEET AND SOUR CARROT SALAD

Steps:

• Peel, slice, and boil carrots in boiling water until crisp tender, not mushy.
• Drain. Cool slightly.
• In a medium glass bowl, layer carrots and onions.
• Mix the remaining ingredients in a medium saucepan.
• Bring to a boil and boil 2 minutes. Pour over carrots and onions.
• Cover and refrigerate at least 24 hours before serving.

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.

SWEET & SOUR CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.