Cookin: Jack Cornett's Copper Pennies

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* Exported from MasterCook Mac *

 

Jack Cornett's Copper Pennies

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p51

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds carrots

1 teaspoon Grey Poupon -- or dijon mustard

2/3 cup sugar

- or 1/3 cup maple syrup and 1/3 cup sugar

10 ounces condensed tomato soup

1/2 cup olive oil

1/4 cup balsamic vinegar

1 small green bell pepper -- very thinly sliced

1 medium red onion -- sliced very thinly

-in half moons

 

Slice the carrots into small circles. Steam about 10minutes, until

just barely done, but not crunchy. Don't let the carrots get too soft.

 

While the carrots are cooking mix the mustard and sugar together

first, then add the liquids. Add the hot carrots and uncooked pepper

and onions and stir to combine. This is best after sitting a few days.

 

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Per serving (excluding unknown items): 1908 Calories; 110g Fat (50%

calories from fat); 11g Protein; 238g Carbohydrate; 0mg Cholesterol;

291mg Sodium

Food Exchanges: 18 1/2 Vegetable; 9 Fruit; 21 1/2 Fat; 9 Other Carbohydrates

 

NOTES : This is a wonderful way to make carrots and has a real

lip-smacking quality. It is one of my grandmother's specialties.

 

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