copper pennies recipe brown sugar
Drain and dry completely on paper towels. Stir in the bell pepper and onion.
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Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
. Drain the vegetables well in a colander. Add carrots salt. 1 can tomato soup.
Cook for 1 to 2 minutes. Step 2 Cook in simmering water to cover in saucepan for 30 minutes. Step 3 Cook for 3 minutes to blend flavors.
Bring to a boil over high heat. Salt and pepper to taste. Bring to a boil over medium heat while whisking to combine soup and oil.
1 large green pepper. 1 ½ pound carrots peeled and sliced half inch thick. Drain the carrots add the onions and bell peppers and set aside to cool.
Reduce the heat to medium high. ½ onion cut into rings. 1 4 cup vinegar.
COPPER PENNIES Cook carrots in a small amount of boiling water just enough to cover. Combine soup oil sugar vinegar mustard Worcestershire sauce salt and pepper with a whisk in a medium saucepan. Firmly packed brown sugar.
Cook about 8 minutes and drain. Carrots peeled and cut into 14-inch slices. Copper Pennies Ingredients.
Step 3 Refrigerate covered overnight. ½ can tomato soup. Amish Copper Pennies Copper Pennies Ingredients.
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A vintage handwritten recipe card for Copper Penny Carrots. COPPER PENNIES Combine carrots butter salt brown. Step 1 Cook carrots in 14 cup water until tender about 10 minutes.
More Amish Carrot Recipes. Boil carrot slices 15 to 20 minutes until tender. Ad Serve These Delicious Cookies With Your Family.
Step 2 Add remaining ingredients and mix lightly. Amish Copper Pennies. Continue to cook and whisk for about 2 to 3 minutes.
1 4 cup vegetable oil. A classic side-dish especially for Thanksgiving that contains carrots a green pepper onion tomato soup sugar oil vinegar dry mustard and Worcestershire Sauce. 1 4 teaspoon pepper.
Step 1 Combine carrots butter salt brown sugar and vinegar in saucepan. Melt butter add sugar and ginger. COPPER PENNY CARROTS Boil carrot slices 15 to.
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