This retro dish is right on the money.
Copper pennies are sweet, tangy, and a little savorywith a charming name to boot.
Take it from ourSouthern LivingTest Kitchen: a retro dish like this is made for being sopped up withcornbread.
Credit:Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Jennifer Wendorf
Ingredients To Make Copper Pennies
The carrots, of course, are the copper pennies.
The rest is a little unexpected.
Recipe Tips And Variations
Ingredients
8medium(about 2 oz.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
onion)
1cupchopped green bell pepper(from 1 medium [9-oz.]
pepper)
1medium(3 oz.
Add carrots and cook, stirring occasionally, until just tender, 6 to 8 minutes.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Drain in a colander, and transfer to a medium heat-proof bowl.
Make sugar-vinegar mixture:
Add sugar and vinegar to same medium saucepan.
Bring to a simmer over medium; cook, stirring occasionally, until sugar dissolves, about 3 minutes.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Add soup and mustard:
Stir in tomato soup, mustard, salt, and pepper.
Cook, stirring occasionally, until thoroughly heated, about 3 minutes.
Remove from heat and transfer to bowl with carrots.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
Cover with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless
