KATHY'S COPPER CARROT PENNIES

      Title: KATHY'S COPPER CARROT PENNIES
  Categories: Miamiherald, Vegetarian, Vegetables
       Yield: 6 Servings
  
       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

[ add our full cookbook to your website ] [ Search The Cookbook ]