Copper Pennies

This is a recipe my mother made every Thanksgiving - it is also served at the Carriage House Restaurant at the San Antonio Botanical Garden. It is a cold side dish/salad that shows up on a lot of Southern tables, and it is pretty to look at.

2 pounds carrots -- slice

1 large onion -- diced

1 large green pepper -- diced

1 can (10 3/4 oz) tomato soup

1 cup sugar

3/4 cup vinegar

1 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

 

Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add

onion and green pepper. Combine soup, sugar, vinegar, oil, mustard, salt and

pepper. Pour over carrots. Refrigerate 24 hours. Yield 12 servings.

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