Best Copper Penny Carrots Recipes

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GIGI'S COPPER PENNY CARROTS



Gigi's Copper Penny Carrots image

My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.

Provided by Krsi Sue

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced and cooked
1 green pepper, chopped
1 (10 1/2 ounce) can tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper

Steps:

  • Combine all ingredients in casserole dish.
  • Bake at 350 until bubbly.

Nutrition Facts : Calories 392.1, Fat 18.9, SaturatedFat 2.9, Sodium 398, Carbohydrate 55.7, Fiber 5.2, Sugar 44.8, Protein 2.4

COPPER PENNY CARROTS



Copper penny carrots image

this recipe will keep for weeks in the refrigerator , and the longer it is marinated , the better it is.

Provided by donna clark

Categories     Other Salads

Time 45m

Number Of Ingredients 9

2 lb carrots, sliced (can carrots can be used)
1 med. onion thin sliced
1 10 oz can tomato soup
1 tsp prepared mustard
1 tsp worcestershire sauce
1 small green pepper, thinly sliced
1/2 c vegetable oil
1 c sugar
3/4 c white vinegar

Steps:

  • 1. cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
  • 2. arrange layers of carrots, green peppers,and onion in a bowl or container.
  • 3. combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
  • 4. pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
  • 5. you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.

COPPER PENNY CARROTS



COPPER PENNY CARROTS image

Categories     Vegetable     Side     Freeze/Chill

Yield 12

Number Of Ingredients 10

3 lbs. carrots, sliced and cooked tender crisp
3 medium onions - chopped
3 green peppers, sliced
3 cans tomato soup
3/4 C salad oil
3/c C vinegar
1 3/4 C sugar3 t worcestershire sauce
3 t dry mustard
1/4 t tabasco
salt P& pepper to taste

Steps:

  • Mix and pour over vegetables. Refrigerate. Can be made several days in advance. Keeps several weeks.

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