Copper Coins
Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields.
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INGREDIENTS
Nutrition- 2lbs fresh carrots
- 1⁄2
- 1⁄2
- 1
- 1
- 1cup sugar
- 1⁄2cup vinegar
- 1(10 3/4 ounce) can condensed tomato soup, undiluted
- 1⁄4
- 1teaspoon dry mustard
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DIRECTIONS
- Clean and peel carrots and cut into ¼” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
- Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
- Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
- Refrigerate 24 hours.
- To serve, heat in oven for 40 minutes at 350 degrees.
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