Robin told him it was a "Southern thing" and MHF explained it was old fashioned Copper Pennies.
This reminded me of how much I adored this dish and how long it had been since I tasted it. So here is my version:
Copper Pennies
2 lbs carrots peeled and sliced a uniform width
1 red onion, sliced thin
1 green bell pepper, julienned
1 can condensed tomato soup
1/3 cup vegetable oil
1/2 cup red wine vinegar
2/3 cup sugar
1 tsp Worcester Sauce
Mix soup, oil, vinegar, sugar, and Worcester Sauce in a small saucepan and bring to a boil, stirring constantly to blend. Remove from heat for 10-15 minutes.
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Place carrots in a 4 qt pan of boiling water and cook until al dente, approximately 10 minutes. Drain.
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Place in bowl with onion and bell pepper. Cover with marinade and refrigerate overnite.
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Tomorrow is going to be a very busy day for me, and I needed something to take to movie nite with my friends. Of course, it's not like there will be any shortage of food...but I like to cook for my friends. I plan on taking the Copper Pennies and a pound cake, but I wanted to make some pimento cheese.
First, I made my mayonnaise. Then I grated cheese and onions, and mixed everything together and let the flavors meld overnite.
Savory Pimento Cheese
1 lb mild cheddar
4 oz chopped pimentos, drained
1 tsp grated onion
2 Tbs grated Parmesan cheese
Celery salt to taste
Mayo to bind
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Mix together.
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Taste. Season as needed. Refrigerate
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For the record, the mayo has cayenne pepper to add a little interest to the pimento cheese.
Great on sandwiches, crackers, or celery.
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