COPPER PENNIES

We were going to a luau themed party, and I needed to make a side dish.   For some reason I thought of copper pennies, which I hadn't had in 20 years.  I googled it and Paula Deen had a video showing the following recipe.  She says these will keep in the refrigerator for 3 weeks, however, since the party theme was a Luau I added the pineapple to her original recipe so it may alter it a bit.  I have kept them 2 weeks with no problems, and they are just as tasty.  By the way, they were the hit of the party with one little lady coming to me as the representative of the group asking for the recipe.

2 lbs. Carrots, peeled and sliced very thin
1 lg. onion, diced
1 c. vegetable oil*
1 c. sugar
1 c. white vinegar
1 t. Worchestershire sauce
1 t. salt
1 t. dried mustard
1 t. black pepper
1 can tomato soup
1 can pineapple tidbits or chunks, drained

Boil carrots in salted water about 5 minutes and drain (do not overcook them). Transfer the carrots to a bowl that has a lid and stir in the onions. In a small saucepan bring oil, sugar and vinegar to a boil. Add the Worchestershire sauce, salt, mustard and pepper and stir well. Remove from heat and stir in the tomato soup. Pour the mixture over the carrots and stir well. Stir in the pineapple; put the lid on and refrigerate several hours, preferably overnight. To serve them use a slotted spoon to drain the marinade off each serving.

*This amount of oil seems a little excessive – I would try to decrease the amount oil – maybe try ¾ c. and see how that works – even maybe ½ c. The flavor is good, but I thought this recipe had a little too much oil floating on the top.  However, I cooked 15 lbs of carrots and made 6 times the amount of marinade as this recipe so that could have affected the oil too.