| 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% | ||