Wednesday, December 7, 2022

Copper Pennies -Carrot Salad -Retro Recipe

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
  1. Add sugar, vinegar, oil, mustard, worcestershire and S&P to pan. Bring to a boil, stir until sugar dissolves.
  2. Remove from heat, stir in soup.
  3. Add carrots, onion and peppers, mix well.
  4. Cover and store in refrigerator, let mingle overnight is best.
Eat well and have a happy day:@)