Copper Pennies Recipe
Copper Pennies Recipe photo by Taste of Home

Copper Pennies Recipe

Publisher Photo
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings

Ingredients

  • 2 pounds carrots, cut into 1/4-inch slices
  • 1/2 cup vegetable oil
  • 1 cups sugar
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 can (5-1/2 ounces) tomato juice
  • 3/4 cup red wine vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1/2 cup) equals 144 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 210 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
  2. Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.
Originally published as Copper Pennies in Reminisce March/April 1993, p45

Nutritional Facts

1 serving (1/2 cup) equals 144 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 210 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Copper Pennies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 17, 2013

"I made this two weeks ago and it was delicious. I am making it again today to take to a pot luck dinner."

MY REVIEW
Reviewed Mar. 4, 2011

"Family did not like the vinegar, will need to cut back next time. Served warm also used tomato soup."

MY REVIEW
Reviewed Mar. 30, 2008

"I have made this receipe several times. I use the can carrots,(4) drain the juice. I use tomato soup instead of the tomato juice.Also you can use, white or brown vinegar. It still tastes great."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT