Nana Recipe Wednesday–Copper Carrot Pennies

by Sarah on February 26, 2014

Can I tell you a secret?  I took a sleeping pill and then realized I didn’t finish this Nana post…..oops!  Pardon me if I get a little goofy–but I knew it had been a while since we had a NEW NANA and last week I got busy and made a few recipes.  So now we’re set for a few weeks anyway.

Nana used to chair this organization called SIGHT.  I remember all of the letterhead paper and envelopes being around, but as a kid I didn’t really know what this SIGHT was about.  Of course, it is something awesome.  It was an organization that helped provide eye care and glasses for underprivileged folks. I’m not sure if it was just for children or for people of all ages, but I still love the energy with which my grandparents always had to help others.  Obviously, they didn’t have to do these things but had some kind of drive or calling to serve the community.  I guess that’s where I get my social work gene from.

Doesn’t that make you feel all nice and fuzzy?  I don’t think it’s the drugs yet.

Our recipe today is Copper Carrot Pennies.  Carrots are chock full of vitamin A, which is what everyone told every child that ever lived was good for their eyes.  So, in honor of Nana and SIGHT, we will all eat our carrots–purely for eye health.  They also taste good.  We ate them hot the night I made them, but I ate some of the leftovers straight out of the fridge and they were pretty good that way as well.

I altered this one because the original recipe called for an entire can of tomato soup and a whole cup of sugar.  I toned it down but I don’t think the flavor is compromised in any way.  Both Nana’s version and mine are shown below.

Nana's Copper Carrot Pennies


  • 2 lbs carrots, sliced
  • 1 medium onion, cut in half and sliced
  • 1 green pepper, cut into thin slices
  • 1 cup tomato soup (I used 1 cup of plain canned tomato sauce)
  • 1/2 cup salad oil (I used about 1/3 cup)
  • 1 cup sugar (I started with 1/4 cup and then just added more to taste. Maybe 1/3 cup altogether)
  • 3/4 cup wine vinegar
  • 1 tsp prepared mustard
  • 1 tsp Worcestershire sauce


  • Cook carrot slices in a bit of boiling water until tender-crisp. Drain and set aside.
  • Cook the onion and green pepper in a bit of the salad oil. When cooked, add back the carrots.
  • In a bowl, mix together the tomato soup or sauce, the remainder of the oil, sugar, vinegar, mustard and Worcestershire.
  • Pour the sauce over the carrots, onions and green peppers. Boil for a minute or two, until the carrots are cooked nearly through.
  • Serve either hot or cold.

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