how to cook copper pennies

Add onions and peppers if desired. Stir in the bell pepper and onion.

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Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.

. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Combine the soup sugar vinegar oil Worcestershire sauce mustard and pepper in a. Worcestershire sauce 14 c.

Cook for 1 to 2 minutes. For the sauce mix everything together over low for five minutes. Carrots cut into round slices 1 can tomato soup 34 c.

Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Mix all ingredients together and refrigerate for several hours. Reduce the heat to medium high.

Mix and bring to a. Copper PenniesCopper Pennies- Perfect for your tailgate picnic or family gathering. Drain and transfer to a large bowl.

Add rest of ingredients and cook for. Toss to mix well. For best results chill for several hours before serving.

Cook for 5 to 8 minutes or until tender-crisp stirring occasionally. Thinly slice onion green pepper and celery. Stir until sugar is dissolved.

A colorful dish thats sure to be a crowd pleaserHow To Cook Copper. Stir in the bell pepper and onion. Add chopped onion bell pepper and celery to the drained carrots.

When the marinade is cooled combine with vegetables. Cook sliced carrots in salted water until fork tender. To prepare the marinade Combine ingredients in a saucepan and then heat until boiling.

Mustard or 14 tsp. In the same pot stir. In the same pot stir.

Stir in the bell pepper and onion. Dry mustard 34 c. My sister in law would make this for the family BBQ and would never share the recipe I am so glad you.

Bring to a boil over high heat. Then pour over the carrots and mix thoroughly. Add the celery onion and bell pepper.

Cook for 1 to 2 minutes. Reduce the heat to medium high. Slice carrots in rounds and cook until tender but not mushy.

Drain the vegetables well in a colander. Cook for 1 to 2 minutes. Bring to a boil over high heat.

Cook for 1 to 2 minutes. Drain the vegetables well in a colander. Carrots are a year-round favorite among the Amish and Mennonites here are some more.

Stir in the bell pepper and onion.

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