Cold Carrot Copper Pennies Recipes

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

Copper Pennies image

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.

Ingredients

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

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

Copper Penny image

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

Ingredients

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

COLD CARROT COPPER PENNIES

My Mother-in-law gave me this recipe, it's delicious. It's a great side dish with grilled burgers or cold sandwiches! (Prep time includes chilling time)

Provided by Kim D.

Categories Lunch/Snacks

Time 8h

Yield 12 serving(s)

Number Of Ingredients 11

Cold Carrot Copper Pennies image

Steps:

Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
Pour over carrots and mix well.
Refrigerate over night.
Keeps in the refrigerator for 2-3 weeks.

Ingredients

2 lbs carrots, cooked and sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 can tomato soup
1 teaspoon Worcestershire sauce
3/4 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sugar
1 teaspoon prepared mustard
1/2 cup vegetable oil

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

Chilled Copper Pennies image

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

Ingredients

2 lbs carrots, sliced into rounds and cooked until just crisp
1 (10 ounce) can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 small onion, chopped
1 green bell pepper, cut into strips
2 tablespoons Worcestershire sauce

MARINATED CARROTS "COPPER PENNIES"

A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.

Provided by KeriLou

Categories Vegetable

Time 12h10m

Yield 12 serving(s)

Number Of Ingredients 11

Marinated Carrots

Steps:

Slice & boil carrots in salted water until tender.
Rinse in ice water.
Alternate layers of carrots, pepper, & onion.
Make marinade of remaining ingredients.
Cover & refrigerate overnight.

Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3

Ingredients

2 lbs carrots, sliced
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
10 1/2 ounces tomato soup, undiluted
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard, prepared
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

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