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Copper Pennies

4

505 min

Copper Pennies

Copper Pennies Photo 1

Time

505 min

Serving

5 persons

Calories

351

Rating

4.00★ (63)

Cuisine

Author: Victoria Buriak
This copper pennies recipe with carrots, celery, bell pepper, and onion is one my mom used to make in the summer for picnics.

Ingredients

  • condensed tomato soup: 1 can (10.5 ounce can)
  • white sugar: 0.66667 cup
  • distilled white vinegar: 0.5 cup
  • vegetable oil: 0.33333 cup
  • carrots: 2 pound (sliced)
  • medium onion: 1 piece (chopped)
  • medium green bell pepper: 1 piece (chopped)
  • stalk celery: 1 piece (chopped)

Metric Conversion

Stages of cooking

Copper Pennies Photo 21
Copper Pennies Photo 32
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  1. Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
    Copper Pennies Photo 2
  2. At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
    Copper Pennies Photo 3
  3. Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.
    Copper Pennies Photo 4

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