| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 11 - 20 of 183 for copper penny soup
Peel and cook carrots. Cool, ... shallow dish. Combine soup with vinegar, sugar, oil and ... refrigerator. For variation: leave out tomato soup.
Peel and cut carrots in rounds; boil until tender. Drain and cool. Slice onion and separate into rings. Cut pepper into rings. Mix the ...
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve ...
Boil carrots in salted water ... green peppers. Heat soup, oil, vinegar and sugar ... refrigerated for 4 weeks and is nice to have ready to serve anytime.
15. COPPER PENNIES
Cook carrots in water until ... together the tomato soup, oil, Worcestershire sauce, vinegar ... boiling. Pour over carrots and onions. (Chill well.)
Bring sauce ingredients to boil. Cool and pour over vegetables. Let stand overnight. Can be served warm or cold.
Cook carrots until just tender and cool. Mix soup, sugar, oil, vinegar, mustard, ... better if left overnight. Will keep 2 weeks if refrigerated.
Boil sliced carrots in lightly salted water until tender. Drain and cool. Alternate layers of carrots, onions and green pepper in dish. Mix ...
Bring to a boil the soup, oil, sugar, vinegar, pepper, salt and mustard; pour over vegetables. Serve hot or cold. Keep indefinitely.
20. COPPER PENNIES
Cook carrots 20 minutes until crisp and tender in boiling saltwater. Cool. Mix remaining ingredients and add carrots. Serve cold.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables