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Dish of baked carrots

Copper Penny

Copper Penny
Recipe By:
  • 4 large cans sliced carrots, drained
  • 1 large Vidalia onion, thinly sliced
  • 1 large green bell pepper, sliced
  • 1 can tomato soup
  • ⅔ c. apple cider vinegar
  • 1 t. dry mustard
  • ½ c. sugar
  • Salt and pepper to taste
  1. In large container, place carrots, onions and bell peppers. Season.
  2. In a saucepan, over medium heat, add soup and rest of ingredients.
  3. Stir to blend well.
  4. Let it come to a boil and then simmer for 5 minutes.
  5. Pour over vegetables and mix well.
  6. Refrigerate. You may need to add season as it marinates.
  7. Serve cold or room temperature. Will keep 2-3 weeks.
*****Great side with game or pork.
Copper Penny
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