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Kathy's copper carrot pennies

Yield: 6 Servings

Ingredients:

• 2 lb Carrots
• 1 Green pepper; cut in rings
• 1 Onion; cut in rings

Instructions:

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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