Try this Kathys Copper Carrot Pennies recipe, or contribute your own.
Suggest a better descriptionPee, 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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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 103mg | 4 % | |
Potassium 477.9mg | 13 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 10.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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