Kathys Copper Carrot Pennies Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Carrots,
1: Green pepper, cut in rings
1: Onion, cut in rings
Copper carrot sauce,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp