Grandma's Copper Penny Carrots Recipe: A Carrot Recipe From Back in the Day by 30Seconds Food


Grandma's Copper Penny Carrots Recipe: A Carrot Recipe From Back in the Day

Carrots cut into "coins" and then tossed in a seasoned tomato-based sauce with onions and peppers is a vintage recipe that grandma used to make. This copper pennies recipe can be served cold as a salad or warm as a side dish.

This vintage copper pennies recipe is made with sliced cooked carrots, tomato soup, vegetable oil, granulated sugar, mustard (your favorite), Worcestershire sauce, onions and green bell pepper. The ingredients marinate together in the refrigerator for at least six hours before being served. You can take them out of the refrigerator about an hour before serving so they come to room temperature, gently heat them to serve warmer or serve cold straight out of the refrigerator.

Store the leftover carrot recipe the refrigerator for up to two weeks. This copper penny carrot salad recipe is great for potlucks, picnics and cookouts. And it tastes like grandma!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook the carrots)
Total Time: 20 minutes
Servings: 8 to 10

Ingredients

  • 3 cups sliced cooked carrots, drained and cooled
  • 1 can (10 ounces) tomato soup
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 onions, sliced
  • 1 green bell pepper, sliced

Here's how to make it: 

  1. Combine the tomato soup, oil, sugar, mustard and Worcestershire. Pour over the carrots.
  2. Add the onions and bell pepper. Season with salt and pepper. Refrigerate at least 6 hours before eating. 

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Salad Bowls $10 & Up
Tomato Soup $2 & Up
Mustard $1 & Up
Vegetable Oil $2 & Up
Sugar $2 & Up

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Gwen Johnson
My grandma made these! Ha! Thanks for the memories.
bepositive
Love old fashioned recipes like this. 🥕🥕
Elisa Schmitz
Grandma sure knew how to cook. This carrot recipe is so simple and delicious!
Mimi Mizrahi
A friend gave me this recipe years ago. I heat it to boiling and can it in pint jars. Eady to grab off the shelf when needed!
Elisa Schmitz
That's a great idea to can these delicious carrots, Mimi Mizrahi . That way you can have them anytime you like! Thank you for sharing. We're glad you're part of our community!

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