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Thread: Fast & Yummy

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  1. #1

    Default Fast & Yummy

    Copper Pennies

    1 cup sugar
    1 cup white vinegar
    1 cup vegetable oil
    1 teaspoon dry mustard
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    1 teaspoon coarsely ground black pepper
    1 (10 3/4-ounce) can tomato soup
    2 pounds carrots, peeled, cooked, and sliced
    1 medium onion, sliced into rings
    1 green bell pepper, coarsely chopped

    Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

  2. #2

    Default Re: Fast & Yummy

    Sweet and Sour Bean Salad

    1 can green beans, rinsed and drained
    1 can cut yellow wax beans, rinsed and drained
    1 can kidney beans, rinsed and drained
    1 can butter beans, rinsed and drained
    1 large green bell pepper, diced
    1 large red onion, sliced and separated into rings
    1 (4-ounce) jar pimentos, diced
    1/2 cup salad oil
    2 cups thinly sliced celery
    1 1/2 cups cider vinegar
    2 cups sugar
    2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1 can tomato soup, undiluted

    Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
    Delicious

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