RECIPE FOR COPPER CARROT PENNIES

COPPER CARROT PENNIES

Makes 100 servings – ¼ cup.


INGREDIENTS	WEIGHTS	MEASURES
Carrots,fresh	12 lbs.,or	2 –# 10 cans
Green peppers,small		6
Onions,medium		6
Tomato soup		1 –# 3 cylinder
Salad oil		3 cups
Vinegar		1 qt. (4 cups)
Sugar		1 qt. (4 cups)
Mustard,prepared		2 Tbsps.
Worcestershire sauce		2 Tbsps.


DIRECTIONS:
1. Wash,scrape or pare,slice into penny looking pieces and cook fresh carrots in boiling salt water until tender (10 minutes).
2. Drain cooked carrots and cool.
3. Arrange carrots,sliced green peppers and sliced onions in layers in container.
4. Combine all other ingredients and pour over vegetables.
5. Marinate in refrigerator overnight.
6. Drain and SERVE CHILLED.



Number of Portions	100
Size of Portion	¼ cup



Calories	117		Iron	0.35 Mg	Protein	0.66 G	2.26%
Cholesterol	0 Mg		Calcium	15.73 Mg	Carbohydrates.	14.76 G	50.34%
Sodium	45 Mg		Vitamin A	1536 RE	Total Fat	6.71 G	51.50%
Fiber	1.73 G		Vitamin C	10364 Mg	Saturated Fat.	1.13 G	8.69%

RECIPE,MENU &COOKING