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Copper Penny Salad
Ingredients
1 can 10 oz tomato coup
1 cup Sugar (I substituted xylitol)
1/2 C vinegar
1/2 C vegetable oil
1 tsp salt
1 tsp dry or reg mustard
1 tsp Worcestershire sauce
4 lbs carrots, peeled and sliced
1 large onion sliced
1 large green pepper diced
Gently cook the carrots, just to a “tender-crisp”. (I just brought them to a boil and then turned the heat off and let them sit for a minute and then drained.) You want them a little crunchy. Combine tomato soup, sugar, vinegar oil , salt and mustard and W sauce in a saucepan and bring to a boil. Pour over the carrots, onions and pepper. Marinate for 24 hours. Salad will keep in the refrigerator for 2 weeks. Makes 12-16 servings.
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Asian Plum Sauce
Tweak the recipe according to your taste.
8 C pitted and chopped plums
1 1/2 C brown sugar (play with substituting some of the sugar with stevia)
1/2 C honey or white sugar
2/3 C cider vinegar
1/2 C chopped onion
6 minced garlic cloves
1 TBL ginger powder
1 tsp salt
1 TB soy sauce (or more according to taste)
2 tsp mustard powder or mustard seeds
For spiciness add red pepper flakes or chili powder (to your preferred taste)
Simmer all together until it seems cooked together. Blend up, or mash up if you want the chunky version.
