Our Kitchen

Our Kitchen: Copper Pennies Salad


  • Carrots (1 Pound), peeled, sliced into “coins”, and cooked about 10 minutes
  • 1 Small Onion, thinly sliced into rings
  • 1 Small Bell Pepper, sliced into thin strips
  • Worcestershire Sauce (1 Teaspoon)
  • Dry Mustard ( 1 Teaspoon)
  • Tomato Soup (1 Can)
  • Vegetable Oil (1/2 Cup)
  • Sugar (1/2 Cup)
  • Distilled White Vinegar (1/2 Cup)


  1. Add carrot slices, pepper slices, and onion slices inside bowl.  Give a gentle stir.
  2. Pour tomato soup inside pot
  3. Add 1 teaspoon of Worcestershire sauce, 1/2 cup of sugar, and 1 teaspoon of dry mustard or prepared mustard inside pot 
  4. Add 1/2 cup of distilled white vinegar and 1/2 cup of vegetable oil inside pot
  5. Cook pot in medium heat.  Cook until it begins to boil.
  6. After the dressing cool, pour it into bowl with vegetables
  7. Let it chill in the refrigerator for about 3 hours
  8. Eat and enjoy!




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