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%