Catherine Howell's Copper Pennies
Catherine Howell'S Copper Pennies is an moderately easy dinner. Made with 5 c. carrots, scraped and sliced crosswise, 1 small green pepper, sliced thinly, 1 medium onion, sliced thinly, 1 (10 3/4 oz.) can tomato soup and 3/4 c. sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook carrots in slightly salted water until tender, but firm. Drain and rinse with water.
Mix soup, sugar, oil, vinegar, mustard, Worcestershire sauce, salt and pepper.
Bring to a boil, stirring well.
Pour over carrots, onion and green pepper. Refrigerate 24 hours before serving.
π· Perfect Pairings
Complete your meal with these
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