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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

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 CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME



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

WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 8

3 medium carrots, julienned
2 teaspoons sugar
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 tablespoons orange juice
1 tablespoon butter
Chopped fresh parsley, optional

Steps:

  • In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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COPPER CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Side Dishes
Calories per serving
  • In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.
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