Janet Groene’s
Copper Pennies
This recipe makes a big batch, which makes it an ages-old potluck classic. However, it keeps for up to a month in the fridge so it’s also an ideal condiment to last through an entire RV trip for anyone. Cooked, fresh carrots are best but if you’re in a rush, open 3 or 4 cans of sliced carrots.
2 to 3 pounds carrots, sliced and cooked OR
3 to 4 cans, 15 ounces each, sliced carrots
½ cup brown sugar
1 can condensed cream of tomato soup
1 tablespoon Dijon style mustard
1 teaspoon celery seed
3/4 cup apple cider vinegar
1/4 cup canola oil
Drain carrots well and put in container. Combine remaining ingredients over low heat until sugar dissolves and the first bubbles appear. Remove from heat, cool and pour over carrots. Cover and and turn occasionally to blend flavors. Chill a minimum of 12 hours before serving. Using a draining spoon, serve cold.
See more of Janet's RV-ready recipes at http://www.campandrvcook.blogspot.com
Copper Pennies
This recipe makes a big batch, which makes it an ages-old potluck classic. However, it keeps for up to a month in the fridge so it’s also an ideal condiment to last through an entire RV trip for anyone. Cooked, fresh carrots are best but if you’re in a rush, open 3 or 4 cans of sliced carrots.
2 to 3 pounds carrots, sliced and cooked OR
3 to 4 cans, 15 ounces each, sliced carrots
½ cup brown sugar
1 can condensed cream of tomato soup
1 tablespoon Dijon style mustard
1 teaspoon celery seed
3/4 cup apple cider vinegar
1/4 cup canola oil
Drain carrots well and put in container. Combine remaining ingredients over low heat until sugar dissolves and the first bubbles appear. Remove from heat, cool and pour over carrots. Cover and and turn occasionally to blend flavors. Chill a minimum of 12 hours before serving. Using a draining spoon, serve cold.
See more of Janet's RV-ready recipes at http://www.campandrvcook.blogspot.com
