copper pennies recipe using canned carrots
Drain cool and slice into coins. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce.
Paula Deen S Copper Pennies And A Southern Living Cheesecake Carrot Recipes Veggie Dishes Cooking Recipes
Add the carrots onion and green pepper and stir gently to combine.
. Alternate layers of carrots pepper onion. Copper Pennies are real good warm or cold but mostly a favorite of this Cook when its been canned Nothing beats just opening a can of Copper Pennies and serving it. Pour the sauce over the vegetables stir gently to combine and refrigerate overnight.
Bring to boil over medium heat. Add chopped bell pepper and onions and stir to distribute. Boil and cook carrots about 15-20 minutes or until fork tender.
Heat to boil over medium-high heat and bring to a boil. Slice boil carrots in salted water until tender. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat and bring to a boil.
Steam for 4 to 5 minutes or until tender then drain. Thinly slice and separate the onion. This Copper Pennies recipe is so delicious and full of flavor.
Bring a pot of water to a rolling boil. Cut the onion s in half. Cook the carrots in a small amount of salted water until barely tender approximately 8 minutes.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Bring to a boil over high heat. Nov 07 2021 Recipes for Copper Penny Carrots have been around forever and most call for boiling the carrots and then marinating them in a mixture of canned tomato soup vinegar vegetable oil and sugar.
Reduce the heat to medium high. Fresh cooked carrots sliced 14 in thick can use 4 12 cups canned carrots 2 medium onions thinly sliced and separated 12 green pepper sliced 1 can tomato soup 34 cup vinegar 23 cup sugar 12 cup oil 1 teaspoon worcestershire. Place in a mixing bowl.
Boil carrots whole until tender. Mix the carrots onion and bell pepper together in a large glass dish. Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.
Make marinade of remaining ingredients. Reduce heat to low and cook for 5 minutes or just until the carrots are tender. Mix together the soup vegetable oil sugar vinegar and seasonings.
In a saucepan whisk together the soup oil sugar vinegar mustard Worcestershire salt and pepper. Put the carrots in a medium pot. Use as a cold vegetable or a salad.
Add onion sliced and separated into rings. Chop onion and pepper and add to carrots. Peel and slice carrots into thin slices.
Place carrots in a steamer basket. Alternatively you can simply boil the. Rinse in ice water.
Remove from the heat and add the soup. I changed things up a bit and roasted the carrots. Place the carrots cut up green pepper and sliced onions in the sauce several hours or.
Place the carrots in a 3-quart saucepan and cover with water. Put the carrots green pepper and onion in a bowl. 2 pounds carrots peeled trimmed and cut crosswise into thin coins about 7 12 cups 2 large ribs celery trimmed and cut crosswise into thin slices about 1 cup 2 large onion.
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