Kathy's copper carrot pennies
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Carrots
1 Green pepper; cut in rings
1 Onion; cut in rings
Copper carrot sauce
Pee, slice and boil carrots in salted water until
barely tender. Drain and cool. Layer carrots, peppers
and onions in bowl. Pour reserved sauce over
vegetables, cover and refrigerate overnight.
Nutritional info per serving: 148 cal; 4g pro, 34g
carb, .8g fat(4%)
Source: Kathy Allsworth, Davie, Fl Miami Herald,
2/15/96 format by Lisa Crawford, 7/7/96
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