Monday, February 21, 2011

Copper Pennies

Any time I think of this recipe my mind immediately goes to when we would visit Gramma and Pa in Louisville, KY.  These trips were always filled with trips to the museum at Churchill Downs, the Louisville Zoo, pancakes in the morning, salami sandwiches for lunch and some sort of incredible spread for dinner which often times included copper pennies.  They were one of my favorites and Gramma never failed in making them for me when we visited. 

Copper Pennies

5 cups carrots, sliced and cooked
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
Mix and heat:
1/2 cup cooking oil
1 cup sugar
3/4 cup vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Parboil the carrots in the microwave with a little bit of water for 2 minutes.  You want them cooked but still crunchy.  Add soup to heated mixture.  Mix thoroughly and pour over vegetables.  Let cool in the refrigerator for several hours or overnight before serving.

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