copper pennies recipe with tomato sauce
I used these ingredients to make the marinade. Toss in the tomato soup vegetable oil and sugar.
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The leftover juice makes a good dressing for lettuce.
. Serve for brunch or dinner. Add onions and peppers if desired. Remove from heat and add the tomato soup.
Whisk them well to combine. Peel and slice carrots into thin slices. Mix pepper onions and carrots in a large container.
Place all ingredients in a mixing bowl and whisk to combine. In a separate bowl combine the remaining ingredients. Thinly slice the bell pepper.
Add diced green pepper. Serve cold as a salad or warm it and use as a side dish. Copper Pennies Ingredients 1 ½ pound carrots peeled.
Use as a cold vegetable or a salad. Carrots are a year-round favorite among the Amish and Mennonites here are some more. Cover and refrigerate at least 3-4 hours.
Combine the cooked carrots onions and bell pepper in a large bowl. Add onion sliced and separated into rings. In a medium sauce pan boil carrots for 5-10 minutes or until they reach a crisp-tender state.
Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped. Cover bowl and marinate overnight in refrigerator. For the sauce mix everything together over low for five minutes.
Place in a mixing bowl. Cook carrots until tender do not overcook. Blend remaining seven ingredients in a bowl.
More Amish Carrot Recipes. Thinly slice and separate the onion. Add carrots and stir until well mixed.
A copper penny carrot salad recipemade with fresh cooked carrot onion and green peppers and coated with a tangy tomato sauce flavored with mustard vinegar and Worcestershire. Cut the onion s in half. Then pour over the carrots and mix thoroughly.
Cook the carrots just until crisp-tender. Bring to a boil. Next add the steamed carrots onion and green peppers.
Combine all remaining ingredients in a large bowl. As another reminder you should have chopped the veggies. Cook the carrots in a small amount of salted water until barely tender approximately 8 minutes.
For best results chill for several hours before serving. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat. Ingredients 10 carrots peeled and sliced about 5 cups 1 medium onion fined diced about 12 cup 1 small green pepper fined diced about 12 cup 1 can tomato soup undiluted 12 cup vegetable oil 1 cup sugar 34 cup white vinegar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon.
Keeps about 2 to 4 weeks. Store in the refrigerator for up to 2 weeks. Copper Penny Recipe Vintage Clipping Recipecurio Com Copper Penny Salad Recipes Vegetable Recipes In a large bowl mix soup sugar vinegar oil.
Pour over vegetables and mix well. Copper Pennies Carrot Salad 1 1 can of condensed tomato soup 2 34 cup of granulated sugar 3 14 cup of canola oil 4 34 cup of. Boil and cook carrots about 15-20 minutes or until fork tender.
This is a tasty and colorful cold salad you can serve for lunch or dinner.
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