Webdirections Remove seeds and white pithy part of bell pepper, cut into small pieces. Drain carrots. Mix pepper, onions and carrots in a …
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Web2 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 …
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WebPlace carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water. In a …
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WebCOPPER PENNIES [MARINATED CARROTS] Makes 8 cups boiling water 2 lbs. carrots 1 large onion 1 can (10 ¾ oz.) condensed tomato soup ¾ c. vinegar ½ c. …
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Web1 ½ pound carrots, peeled and sliced half inch thick Sauce: ½ can tomato soup ½ cup sugar 1 /4 cup vegetable oil 1 /4 cup vinegar 1 /4 teaspoon pepper ½ onion, …
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WebPeel and slice the carrots into round coins. Place in a saucepan and cover with water. Heat to boil over medium-high heat and bring to a boil. Reduce heat to medium and continue …
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WebDrain 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 …
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WebGet full Marinated Carrots copper Pennies Recipe ingredients, how-to directions, calories and nutrition review. Rate this Marinated Carrots copper Pennies recipe with 2 lbs …
WebDirections Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the …
WebRoasted Carrots: Preheat the oven to 400 degrees F. Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions. Place them on a baking sheet and top with the olive oil and salt and …
WebCook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander. In the same pot, …
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WebDirections. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the …
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Web2 teaspoons prepared mustard 1 cup sugar 1⁄2 cup wine vinegar 3⁄4 cup oil 1 teaspoon salt 2 lbs carrots (can use 2or 3 cans carrots) 1⁄2 cup celery directions Slice carrots in …
WebCopper Carrot Pennies Ingredients 1 bunch carrots, peeled and sliced in 1/4 inch rounds 1/2 green bell pepper, sliced 1/2 onion, chopped Marinade 1/2 can …
WebPlace the carrots in a medium saucepan with just enough water to cover them. Add a pinch of salt. Bring to a boil, reduce the heat to a simmer and cook until just …
WebCopper Pennies Recipe - Marinated Carrot Salad - Lana's tip www.lanascooking.com Place the carrots in a medium saucepan with just enough water to cover them. Add a …
Webin a large pan, cover carrots with water and bring to a boil. boil until fork tender. drain and cool. when carrots have cooled, cut onions and peppers into rounds and mix well with …
These copper penny carrots are delightfully flavorful, and they make for a perfect side dish. Bring a pot of water to a rolling boil. Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water.
Remove seeds and white pithy part of bell pepper, cut into small pieces. Drain carrots. Mix pepper, onions and carrots in a large container. Blend remaining seven ingredients in a bowl. Pour over vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Keeps about 2 to 4 weeks.
How to Make Copper Pennies. Start by peeling the carrots and cutting them into ¼” rounds. Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Thinly slice the bell pepper. Cut the onion(s) in half then thinly slice and separate the onion rings. Combine the cooked carrots,...
It is hard to believe Thanksgiving is almost upon us, try this marinated carrot recipe, sometimes known as Amish copper pennies, as a side dish for your big meal! These carrots are so delicious they are like candy! 1 ½ pound carrots, peeled and sliced half inch thick Cook carrots until tender, do not overcook.