I've wanted to try these Copper Pennies for a long time and they turned out to be a nice, puckery, side dish. If you like pickled veggies, or pickled vegetable salads, you'll like this one folks:@) The recipe calls for fresh carrots, peeled and cooked. You can easily substitute canned carrots, two cans, and I think there's plenty of sauce for three cans. I did choose to cut back quite a bit on the vegetable oil. If using canned carrots be sure to drain them well.
Copper Pennies-from Paula Deen
1 C sugar
1 C white vinegar
1 C vegetable oil
1 tsp dry mustard
1 tsp worcestershire sauce
S&P to taste
10 oz can tomato soup
2 lbs peeled, sliced and cooked carrots
1 medium onion, sliced
1 medium green pepper, sliced
- Add sugar, vinegar, oil, mustard, worcestershire and S&P to pan. Bring to a boil, stir until sugar dissolves.
- Remove from heat, stir in soup.
- Add carrots, onion and peppers, mix well.
- Cover and store in refrigerator, let mingle overnight is best.
Eat well and have a happy day:@)
