copper pennies recipe without tomato soup
Carefully add carrots to water bring to a boil and cook. You should have roughly 4 cups of sliced carrots.
Copper Penny Carrots Mormon Mavens Copper Carrots Recipe Copper Penny Salad Carrot Recipes
Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat and bring to a boil.
. ½ can tomato soup. Place into a microwave safe bowl add 2 tablespoons of water cover and cook on high about 7 minutes or until crisp. More Amish Carrot Recipes.
The traditional Copper Penny carrot recipe is one of my favorites but the traditional recipe is made with a whole cup of sugar and a can of tomato soup. Thinly slice and separate the onion. My office mates and I would always lick our.
Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a. Place them on a baking sheet and top with the olive. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
2 While carrots are cooking slice onion and bell pepper set. Bring a pot of water to a rolling boil. In a medium sauce pan boil carrots for 5-10 minutes or until they reach a crisp-tender state.
Boil carrots whole until tender. Put the carrots green pepper and onion in a bowl. Put the carrots in a medium pot.
Slice thinly on the diagonal. Steam for 4 to 5 minutes or until tender then drain. Cut the onion s in half.
Remove from the heat and add the soup. Place carrots in a steamer basket. Cook the carrots in a small amount of salted water until barely tender approximately 8 minutes.
In a mixing bowl combine the celery green pepper. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce. Drain cool and slice into coins.
Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions. Bring a pot of water to boil add carrots and boil until the carrots are just tender approximately 10 minutes. Alternatively you can simply boil the.
Copper Pennies Ingredients. Reduce the heat to medium high. 1 ½ pound carrots peeled and sliced half inch thick.
Place in a mixing bowl. Chop onion and pepper and add to carrots. Reduce the heat to medium high.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Heat water in a pan over medium-high heat. In a saucepan whisk together the soup oil sugar vinegar mustard Worcestershire salt and pepper.
Bring to boil over medium heat while whisking for 2-3 minutes. Directions Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat and bring to a boil. Add onion sliced and separated into rings.
1 can tomato soup 12 cup vinegar 12 cup salad or olive oil 34 cup sugar 1 tablsp. Thinly slice onion and green pepper. Copper Pennies - Carrot-Pepper Salad with Tangy Tomato Dressing I used to work with a fun and feisty woman Diana who was a terrific cook.
Set off heat and let cool. Mix together the soup vegetable oil sugar vinegar and seasonings. Preheat the oven to 400 degrees F.
Peel and slice carrots into thin slices. Bring to a boil over high heat. 1 4 cup vegetable.
Yellow mustard garlic powder to taste Cook carrots until tender in a small. Boil and cook carrots about 15-20 minutes or until fork tender. You should have roughly 4 cups of sliced carrots.
Put the carrots in a medium pot. Bring to a boil over high heat. Remove from the heat and add the soup.
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