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Kathy's Copper Carrot Pennies

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      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
 
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