Recipe that uses Tomato soup

[buddysmom]

This is a good sidedish


Copper Pennies Recipe

Ingredients:

• 2 lbs carrots – sliced round like little orange pennies
• 1 cup celery – sliced
• 2 onions – thinly sliced
• 1 green pepper – thinly sliced
• 1 can tomato soup – approximately 10 oz size
• 2/3 cup sugar
• 2/3 cup vinegar
• ½ cup salad oil (olive oil is nice)
• 1 tsp Worcestershire sauce
• 1 tsp prepared mustard
• 1 tsp salt
• Black pepper – to taste

Directions:

1. Cook carrots until tender but do not overcook. (still have some crunch to them)
2. Drain carrots well and mix with celery, onions, and green pepper.
3. Place remaining ingredients in a pot and heat until just boiling.
4. Pour red cooked mixture over carrots and vegetables.
5. Refrigerate for 12 hours before serving.

Copper pennies will keep for 4 or 5 days. That's assuming that they aren't all eaten during the meal.
Read more: Copper Pennies Carrot Recipe: Try an Old But Delicous Carrot Recipe - Kid Friendly but Elegant | Suite101.com


Copper Pennies is an old southern recipe. Copper Pennies are often served with holiday meals, but the carrot recipe is also good during the summer when a chilled dish hit

The name Copper Pennies comes from the shape of the carrots. They are cut thin and round like little pennies. The orange carrots coated with a tomato soup mixture give off a color similar to new copper pennies.
Kids tend to like the name of this recipe and also the interesting color combination. Even kids who do not like vegetables often will eat Copper Pennies. Even though this is a kid friendly recipe, it is elegant enough to grace the holiday table. The taste is fabulous too.

[sweetsurrender]

You serve the carrots cold then?

[buddysmom]

yes

[jlk77]

This sounds weird, but I've made it before and it turns out well. London broil, a can of tomato soup, and a can of cream of mushroom in the crockpot. Cook on low for 8 hours.

[maggiekl]

Here is one we make with tomato soup

you will need:
tomato soup
elbow macaroni
2 lbs shredded cheese of your choice(we like cheddar, italian blend, mozzarella, different every time)

cook soup as directed on can (we use milk instead of water)
cook elbow macaroni according to package
preheat over to 350

in baking dish put a layer of the elbow noodles
on top spread some of the cheese
on the cheese spread some of the soup
repeat these layers until dish full or out of ingredients
on the very top sprinkle with italian bread crumbs
bake uncovered for approx 20 min - until cheese is all melted

[~~Who,Me?~~]

Originally Posted by jlk77 This sounds weird, but I've made it before and it turns out well. London broil, a can of tomato soup, and a can of cream of mushroom in the crockpot. Cook on low for 8 hours.

Kind of a twist on that--

Use either a london broil (slice it when done) or use a roast that you'll be able to shred easily. Like with 2 forks.

Can of tomato soup, jar of pepperoncini (sp?) peppers and roast in crock pot. When done, shred or slice meat and put back in with soup and peppers. Serve on rolls.

[mjb607]

Stuffed Peppers

3 or 4 Green, yellow or red peppers
1 lb Meat (ground beef, turkey or sausage or all)
1 ½ cups of Cooked rice (I used brown rice)
4 oz of Feta Cheese
One small onion chopped
Garlic minced
1 can of Tomato Soup
1 cup of red wine or water
2 teaspoons of Worcestershire sauce
Salt, pepper and hot peppers to taste


Directions

Bring a large pot water to a boil add a dash of sugar and sea salt. Cut peppers in half and remove the stems and seeds plus the ribs. Cook peppers in boiling water for 5 minutes; drain.
In a large skillet, cook meat, onions and garlic. Drain off excess fat, and season with salt and pepper. Remove from heat, and stir in rice, Worcestershire sauce and feta cheese.
Preheat the oven to 350 degrees. Place peppers in a baking dish and scoop the mixture into the peppers.
Combine tomato soup with wine or water and pour over the stuffed peppers. Cover and bake for about 30 minutes.

Okay I am down one can, 94 cans of tomato soups on the shelf,,,

Who is passing the next recipe

[gardenfaries]

beef stew
2 cans tomato soup
1 pk beef stew meat
carrots
potatoes
onion
brown beef and onion cut up potatoes and carrots to bit size pieces add 2 cans of tomato soup with water let simmer on low all day meat melts in your mouth