copper pennies recipe with tomato sauce
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. Copper Pennies Ingredients 1 ½ pound carrots peeled.
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In a large bowl mix soup sugar vinegar oil.
. Put the carrots in a medium pot. Remove and cool in a bowl of ice water. Mix the carrots onion and bell pepper together in a large glass dish.
In a medium sauce pan boil carrots for 5-10 minutes or until they reach a crisp-tender state. Marinated Carrots copper Pennies Recipe. Alternatively you can simply boil the carrots and drain excess water.
Add chopped bell pepper and onions and stir to distribute. Add to vegetables and marinate for 2 to 3 days. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a.
Bring to boil over medium heat. Bring to a boil over high heat. Place carrots in a steamer basket.
Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce. In a large bowl.
Pour the sauce over the vegetables stir gently to combine and refrigerate overnight. Slice carrots in rounds and cook until tender but not mushy. Bring a pot of water to a boil and cook carrots for 2-3 minutes.
In a saucepan whisk together the soup oil sugar vinegar mustard Worcestershire salt and pepper. Reduce the heat to medium high. How do you make copper pennies carrot salad.
Steam for 4 to 5 minutes or until tender then drain. Add rest of ingredients and cook for 5 minutes. Copper Penny Carrots Recipe.
Thinly slice onion green pepper and celery. Put the carrots green pepper and onion in a bowl. Remove from the heat and add the soup.
Ingredients 10 carrots peeled and sliced about 5 cups 1 medium onion fined diced about 12 cup 1 small green pepper fined diced about. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat and bring to a boil. Boil carrots in lightly salted water until just tender drain.
Peel and slice carrots into 14 inch slices. Combine the soup sugar vinegar oil Worcestershire sauce mustard and pepper in a medium saucepan over high heat stirring until the mixture just comes to a boil about 2. Place cooked carrots in a large bowl with chopped green peppers and.
Copper pennies Steam or boil carrots until. Share on Facebook Share on Twitter. Oil vinegar sugar tomato soup mustard and Worcestershire sauce.
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