January 13, 2005

Copper Penny Salad

My wee wifey works third shift. The kitchen is closed and few places deliver that late, so potlucks are a fairly regular events. A couple of weeks ago she made this salad, and I got to eat the surplus. I liked it so much I started shoveling it into my mouth and bit my tongue so hard I raised a blood blister. I planned to post the recipe then, but when I went to get it off her computer MasterCook crashed. She tells me that it "gets tired", probably because her recipe collection is so huge. I looked for the recipe online, but what I found differed significantly. I was going to post it last week, but wound up using the carrot slices in the lamb stew instead.

2 1 pound packages frozen carrot slices
1/2 bunch celery -- diced
1 medium green pepper -- diced
1 medium onion -- diced
1 10 ounce can condensed tomato soup
3/4 cup sugar
3/4 cup vinegar -- wine or flavored if possible
1/4 cup olive oil
1/2 teaspoon salt -- to taste
1/2 teaspoon pepper -- to taste
1 teaspoon dry mustard
2 teaspoons worcestershire sauce
1 teaspoon garlic powder
1 Tablespoon sriracha chili sauce

Slightly undercook carrots so that they are cooked but still a bit crisp. Microwave, one package at a time on high for 6 minutes, or modify the stovetop instructions similarly. Drain. Set aside in a non-reactive bowl.

Combine the remaining ingredients in a non-reactive pot. Heat to boiling and simmer 10 minutes, stirring regularly. Pour over drained carrots. Let sit for several hours. Serve hot as a side dish or cold as a salad.

She uses a fruit flavored vinegar such as blueberry or cranberry vinegar -- whatever is on hand. She makes these at home; maybe someday I'll post the procedure. Otherwise a red wine vinegar is an excellent choice.

Sriracha is like ketchup, only made with chili peppers rather than tomatoes. If you substitute Dave's Insanity Sauce, adjust quantity accordingly.


The new recipe Carnival has been posted, and one otherwise Happy Dog points out that the sriracha chili sauce is not always ready to hand. Hopefully the Insanity Sauce isn't either. Altho the sriracha contributes a little something specific to the flavor, any hot sauce can provide the hint of a bite as long as you adjust the amount. I would try about a teaspoon of common hot sauce or two or three drops of ego stuff.

I have an entirely new recipe in development which expressly requires sriracha chili sauce, so I would encourage people who have the opportunity to get some to do so.

Posted by triticale at January 13, 2005 06:48 PM

I had an old auntie that used to make this for every Big Family Meal occaision. It seemed like a lot of work, but she was a master of the fine dice. Her little bits of green pepper in this recipe are the standard to which I have aspired ever since.

Posted by: Suzette at January 14, 2005 10:20 PM

I'm always honored when I'm told a recipe brings back fond memories. This one will have a little different texture (due to the frozen carrot "cheat") and will taste the way we like it, a little different than the traditional recipe.

The key to control when dicing is to use a long chef pattern blade, and to rock it into the vegetables from the tip rather than chopping.

Posted by: triticale at January 15, 2005 08:14 AM
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