Recipe: Kathy's Copper Carrot Pennies
For 6 Persons
Category: Miamiherald, Vegetarian, Vegetables
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
Posted to MM-Recipes Digest V3 #190
Date: 08 Jul 96 00:41:52 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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