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Associate.com - Share Your Recipe!

Recipe Name: Allethea Wall's Copper Pennies (pickled Carrots) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 24

Ingredients:
2 Pound(s) Carrots
1 Onion, medium-sized
1 Green pepper, medium
1 Tomato soup
1 Cup(s) Sugar
3/4 Cup(s) Vinegar
1 Teaspoon(s) Worcestershire sauce
1 Teaspoon(s) Mustard
1/2 Teaspoon(s) Salt
Directions:
Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers. 2. Combine remaining
ingredients, blend well, and pour over vegetables in a large nonmetal
bowl. Cover and refrigerate several hours before serving. 3. Drain and
serve as an appetizer or as a relish. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 80mg
Potassium: 136.6mg
Carbohydrates: 12.3g
Fiber: 1.2g
Sugar: 10.3g
Protein: <1g


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