Wednesday, October 7, 2009

Copper Pennies (Sweet and Sour Carrots)

Candia, NH, Fire Department

Years ago, when we lived back east, my ladies knitting group went out to lunch in Concord, New Hampshire at a place that served copper pennies. I had never heard of them; all the others had, so I assume that this is an old New England favorite.

This version comes from Tastes of Our Town, a cookbook compiled in 1994 by the Ladies' Auxiliary of the Candia (NH) Volunteer Fire Department. Reading it make me so nostalgic and homesick I can hardly stand it!

2 lbs. carrots
1 large green pepper
1 large green onion
3/4 cup vinegar
1/2 cup oil
1 can tomato soup
1 cup sugar
1 tsp. dry or prepared mustard

Cut carrots crosswise into coins; cut the pepper and onion in slivers. Cook the carrots till tender but firm. Layer vegetables in casserole.

Mix the rest of the ingredients in saucepan and cook about 10 minutes until it thickens. Pour the sauce over the vegetables. Serve hot or cold.

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