24 Hour Copper Pennies Recipes
CHILLED COPPER PENNIES
This recipe has been in my family for years. A nice combination of tart and sweet flavors. Cook time is refrigeration time.
Provided by bunkie68
Categories Vegetable
Time 4h25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and refrigerate for several hours.
- Serve cold.
Nutrition Facts : Calories 298.6, Fat 14.1, SaturatedFat 1.9, Sodium 316.7, Carbohydrate 43.1, Fiber 4, Sugar 34.2, Protein 1.8
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
COPPER PENNIES
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 cups.
Number Of Ingredients 11
Steps:
- Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
24-HOUR COPPER PENNIES
It's a good marinated carrot salad that holds well and is cheap and easy to make. I don't know which cookbook I got this from. It is in a lot of them for good reason. You need to leave in fridge 24 hours to get flavor.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice carrots in rounds and cook until tender but not mushy; drain.
- Thinly slice onion, green pepper and celery; add to carrots.
- Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.
Nutrition Facts : Calories 357.2, Fat 21, SaturatedFat 2.8, Sodium 547.3, Carbohydrate 43.3, Fiber 4.2, Sugar 34.5, Protein 2
COPPER PENNIES
The rhyme that goes "something old, something new, something borrowed, something blue, and a silver sixpence in her shoe" has sent many a bride down the aisle. A sixpence is hard to come by these days, so many brides in these parts use a copper penny from the year they were born to help ensure a prosperous marriage, good luck, and protection against want. A few have a trinket for their charm bracelet made after the honeymoon. Cutting carrots into rounds and marinating them in the dressing gives them a burnished look like copper pennies. It's nice to serve this at engagement parties celebrating a bride-elect.
Yield serves 10
Number Of Ingredients 12
Steps:
- In a large pot, cook the carrots in boiling salted water until tender, about 5 minutes; do not overcook. Drain well.
- In a large bowl, combine the carrots, celery, onions, and bell pepper.
- Combine the soup, sugar, vinegar, oil, Worcestershire, mustard, salt, and pepper in a pot. Heat over high heat until just boiling. Pour the hot mixture over the vegetables and stir to combine. Refrigerate for 12 hours before serving.
COPPER PENNIES
Great, healthy side-dish to keep on hand in the refrigerator. Good for lunch, with a sandwich. Sweet and tangy taste...great way to get your "Five A Day"!!
Provided by Manda
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice and cook carrots.
- Cool.
- Add green pepper and onion.
- In medium bowl, mix together tomato soup, vinegar, sugar, worchestershire sauce, salt, pepper, and garlic powder.
- Pour over vegetables and chill overnight.
- Will keep for up to a month in refrigerator.
Nutrition Facts : Calories 242.6, Fat 0.7, SaturatedFat 0.2, Sodium 524, Carbohydrate 58.4, Fiber 5.7, Sugar 46.3, Protein 2.7
GRANNY'S COPPER PENNIES
Number Of Ingredients 10
Steps:
- Cook carrots until tender in salted water. Drain and cool. Put 1/2 carrots in a large bowl and add onion, green pepper, and the rest of the carrots. Mix the remaining ingredients in a saucepan and bring to a boil. Pour over vegetables. Marinate 24 hours. Keeps well in refrigerator for days.
COPPER PENNIES
Make and share this Copper Pennies recipe from Food.com.
Provided by troyh
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the marinade, Combine ingredients in a saucepan and then heat until boiling.
- Stir until sugar is dissolved.
- When the marinade is cooled, combine with vegetables and chill for approximately 30 minutes.
- Serve as a relish, side dish or over fresh greens.
Nutrition Facts : Calories 298.9, Fat 14.1, SaturatedFat 2, Sodium 234.6, Carbohydrate 43.2, Fiber 4.1, Sugar 34.4, Protein 2
COPPER PENNIES
I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.
Provided by Mimi in Maine
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook carrots till done; drain and rinse.
- Put the carrots, green pepper, and onion in a bowl.
- In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
- Bring to a boil, stirring until thoroughly blended.
- Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
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