Let the marinating begin . . . Copper Pennies


 
   The carrots are cooked and the dressing has been prepared and poured over the veggies. Now the marinating begins as the note at the end of this recipe reads, “The older the salad, the better it gets!”
     Figure this salad will be just about perfect for the Fern and Faye Family Picnic on Sunday. That’s when the marinating will be finished and the celebrating will begin!
     Faye will be there in person and her twin, Fern (Barry’s mother), will be there in spirit. It seems only appropriate that we picnic on a few of Fern’s “tried and true” recipes.
     I’ve included the recipe as written by her. However, I have made a few additions and adjustments (in parenthesis). The most notable is that I cut the sugar by half! The soup has added sugar and I used rice vinegar that is slightly sweet and not as tart as white vinegar. Personally, a half cup of sugar is enough for me . . . but you could always start out with the lesser amount and add more as desired.

    Fern's Dill Okra will also be on the menu on Sunday.

Copper Pennies (Carrot Salad)   From the recipe files of Fern Rosa West
The recipe card reads, “Given to me by Dorma Binder.”  The Binders belonged to the Friends Church in Stafford.  Later they moved but Fern kept in contact, and she and Clifford enjoyed driving to Oklahoma to visit the couple. 

2 lb. carrots, peeled and sliced crosswise, about 1/2" thick
1 large onion, chopped  -- Fern’s notation, “I used one small green onion; was enough  onion for us.” (I used an entire bunch of green onion in lieu of the large onion, chopping both the green and white parts)
1 large green pepper, chopped
1  -10 ¾ oz.- can condensed tomato soup
1 cup granulated sugar (½ cup)
¾ cup white vinegar (rice vinegar)
1 tablespoon Worcestershire sauce
1 teaspoon salt (Kosher)
3 tablespoons salad vegetable oil (canola)

1.  Cook carrot until tender; drain. (Watch carefully to avoid overcooking.)
Add carrots to boiling (lightly salted) water,
reduce heat and cook just about 8 to 12 minutes.
Test carrots with a paring knife to check tenderness. 
2.  When carrots are cool, transfer to a bowl or container; add chopped onions and peppers.

3.  Heat together: soup, sugar, vinegar, Worcestershire, salt and oil.  Cool. 

4.  Pour over vegetables (and allow to marinate in the refrigerator for several day).

Recipe without photos . . .
Copper Pennies (Carrot Salad)   From the recipe files of Fern Rosa West
2 lb. carrots, peeled and sliced crosswise, about 1/2" thick
1 large onion, chopped  -- Fern’s notation, “I used one small green onion; was enough  onion for us.” (I used an entire bunch of green onion in lieu of the large onion, chopping both the green and white parts)
1 large green pepper, chopped
1  -10 ¾ oz.- can condensed tomato soup
1 cup granulated sugar (½ cup)
¾ cup white vinegar (rice vinegar)
1 tablespoon Worcestershire sauce
1 teaspoon salt (Kosher)
3 tablespoons salad vegetable oil (canola)

1.  Cook carrot until tender; drain. (Watch carefully to avoid overcooking.)
2.  When carrots are cool, transfer to a bowl or container; add chopped onions and peppers.
3.  Heat together: soup, sugar, vinegar, Worcestershire, salt and oil.  Cool. 
4.  Pour over vegetables (and allow to marinate in the refrigerator for several day).

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