PENNIES RECIPES RECIPES

Name: Copper Pennies
Prep time: 20 min
Total time: 20 min
Yield: 8 cups.
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 PENNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Copper Pennies Recipe: How to Make It - Taste of Home image

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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 cups.

Number Of Ingredients 11

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

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, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 21g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

COPPER PENNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Copper Pennies Recipe: How to Make It - Taste of Home image

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

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 cups.

Number Of Ingredients 11

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

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.

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