Cooking In The Heart Of Virginia: Copper Pennies - - ABC13

Copper Pennies

Copper Pennies
By: Chef Emerald Coleman


  • 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


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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