Copper Pennies
Recipe information
Yield
serves 12-15
Ingredients
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
One 10 3/4-ounce can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
Preparation
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
