Recipe - Kathys Copper Carrot Pennies

2 pound 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 MMRecipes Digest V3 #190

Date: 08 Jul 96 00:41:52 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM