Copper Pennies
Recipe from Taste of the South

Copper Pennies

by 4  people

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Servings: 6
Prep Time: 25 mins
Total Time: 8 hrs 33 mins
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  • 2   pounds 
    carrots, peeled and chopped into 1/2-inch pieces
  • 1   cup 
    chopped bell pepper
  • 3/4  cup 
    chopped onion
  • 1/2  teaspoon 
    minced garlic
  • 1  10.34 ounce can 
    condensed tomato soup
  • 1/2  cup 
  • 1/2  cup 
  • 1/3  cup 
    vegetable oil
  • 1   teaspoon 
    Dijon-style mustard
  • 1   teaspoon 
    Worcestershire sauce
In a large pot of salted water, cook carrots until just tender, 6 to 8 minutes; drain. Place carrots in an 8-x-8-x-2-inch dish. Add bell pepper, onion, and garlic. Set aside.
In a medium saucepan, combine tomato soup, sugar, vinegar, and vegetable oil. Bring to a simmer over medium heat. Remove from heat. Add mustard and Worcestershire, stirring well. Pour soup mixture over vegetables, stirring until well combined.
Cover with plastic wrap and refrigerate for 8 hours or overnight. Serve cold.
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