Copper Pennies
This recipe is an oldie. My aunt has been making these for as long as I can remember, and there are tons of copper penny type recipes in all the old cookbooks.
This particular recipe was from my grandmothers recipe box and came from my Aunt.
These sweet and sour carrot coins are bright and shiny and tangy!
Super easy to make, but for best flavor you will want to make these a day ahead of time.
INGREDIENTS
2#carrots (leave whole. Just wash and peel)
1 sweet onion
1 Green pepper
Can of Tomato Soup
1/2 cup salad oil (vegetable oil)
1 cup Sugar
3/4 cup white vinegar
1 teaspoon of each of the following : Prepared mustard, Worcestershire sauce and salt
DIRECTIONS
Boil carrots whole until tender. Drain, cool and slice into coins.
chop onion and pepper, and add to carrots.
Mix together the soup, vegetable oil, sugar, vinegar and seasonings. Add to carrots and toss to coat.
Cover and refrigerate for 24 hours.
When ready, drain half the sauce and serve.
