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      Copper Pennies

      Copper PenniesBy: Chef Emerald Coleman

      Ingredients:

      • 2 lbs Carrots
      • 1 small Green pepper, chopped
      • 1 medium Onion, cut into rings
      • Dressing{}(this is enough for 4 pounds of carrots)
      • 1 can Tomato soup
      • 1/2 cup Vegetable oil
      • 1 cup Sugar
      • 3/4 cup Vinegar

      Directions:

      1. Slice carrots into 1/4 inch slices. {}Cook until tender crisp - maybe 5 to 10 minutes.

      2. Drain and cool carrots and then add green pepper and onion.

      3. Combine the dressing ingredients in a small pot. {}Boil for 3 minutes, then cool.

      4. Pour liquid mixture over cooled carrots/green pepper/onion mix. {}Mix lightly{}and let stand overnight. {}Stir a few times while it's marinating.

      This tasty salad keeps very well for several days. {}Does not taste like tomato soup.

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