Country Cooking with Lou Ann: An Easter special


By Lou Ann Thompson - R-H Circulation Clerk



Lou Ann Thompson

Lou Ann Thompson


Jennifer Woods | Record Herald file photo

Hello!

This recipe was one that my Mom found several years ago, that my family has come to love.

It’s pretty on the Easter table and it’s quite tasty.

I like my carrots cooked to a firm/soft stage, not still crunchy in this recipe. I also only use 1/4 cup of oil instead of the fully 1/2 cup like the recipe calls for. It doesn’t change the taste; it just changes the calorie count.

Copper Pennies

Slice two pounds of carrots (I use the baby carrots), cook until they reach the softness you like. Drain.

Bring to a boil the following:

1 tsp dry mustard

1 cup sugar (less if you don’t like the sweet taste)

1/2 cup vinegar

1 cup tomato soup

1/2 cup oil

Pour over the cooked carrots.

Cut up; 1 green pepper, 1 onion and add to the carrot mixture and refrigerate.

Serve cold. Enjoy!

Lou Ann Thompson
https://www.recordherald.com/wp-content/uploads/sites/27/2020/04/web1_LouAnn-front-2-.jpgLou Ann Thompson Jennifer Woods | Record Herald file photo

By Lou Ann Thompson

R-H Circulation Clerk