Copper Pennies

Copper Pennies are real good  warm or cold, but mostly a favorite of this ‘Cook’ when it’s been canned  😉 Nothing beats just opening a can of Copper Pennies and serving it chilled in a salad bowl as a side-dish at a barbecue, pot-luck, or a lazy day   😉

~ 2 pounds carrots, sliced

~ 1 medium onion, chopped

~ 1 green bell pepper, chopped fine

~ 1 can tomato soup

~ 1/2 cup vinegar

~ 1/2 cup salad or olive oil

~ 3/4 cup sugar

~ 1 tablsp. yellow mustard

~ garlic powder (to taste)

Cook carrots until tender in a small amount of water, then drain and cool. Combine other ingredients; pour over cooled carrots and refrigerate overnight.

How simple is that!!

*For canning be prepared to double the liquid,  when making a double batch. This single batch I did, I did not have to double the liquid. The double batch I made needed the liquid doubled.

One batch made 3 pints…2 were canned and one was served that night

*Thank you Mrs. VanEtten for sharing another wonderful recipe with The Heart of the BottomsUp 2/3 Acre and our friends.


About Mammy Oaklee

A wife, mother, grand-mother, farmer and wrinkly ol' writer, who's finally got some roots planted in 'The Heart of the BottomsUP 2/3 Acre.' A born and raised city-chick, who found many'a smiles where her heart had always longed to be, in the country. Digging in as close to the beginning of creations, and finding wonderment with a smile. I live my life as a rollar-coaster adventure, and always adding new dreams as old ones are full-filled. Of course, I write about it all!
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