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Copper Pennies




Source of Recipe


This is my version of an old recipe. It is really good!


Recipe Introduction


This old-time recipe is very versatile. Served chilled, the vinegar-and-oil flavorings make a savory salad. Or, when served warm, Copper Pennies becomes a hearty vegetable side dish. It's easy to make and can be prepared well ahead of time.

This would be a good vegetable to serve during the Thanksgiving and Christmas holidays.



List of Ingredients




2 Lbs. Carrots, coin-sliced
1 Large Green Bell Pepper, thinly sliced
1 Large Onion, thinly sliced
1 Teaspoon Celery Seed
1 Can Tomato Soup or 1 Can (5.5 Oz) Tomato Juice
1 Teaspoon Worcestershire Sauce
½ Cup Salad Oil
1 Teaspoon Prepared Mustard
3/4 Cup Sugar
Salt to Taste
Pepper to Taste
½ Cup Vinegar

Recipe



Simmer carrot coins just until tender-crisp; drain.

Combine all remaining ingredients in a large bowl; mix well. Add drained carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. It's better if it sits overnight in the refrigerator before serving. 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