Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Carrot French Pennies




Source of Recipe


JoAnna M. Lund






Recipe Introduction


This is another of my 1950's Midwestern classics, originally made using tomato soup. Here, the French dressing "dresses" it up in a way that makes it perfect dinner party dish!
Serves 6 (2/3 cup)





List of Ingredients



• 3/4 cup Kraft Fat Free French Dressing
  
• 1 teaspoon prepared mustard
  
• 1/2 teaspoon Worcestershire sauce
  
• 1 teaspoon dried parsley flakes
  
• 4 cups (two 16-ounce cans) sliced carrots, rinsed and drained
  
• 1/4 cup chopped green bell pepper
  
• 1/4 cup chopped onion
  






Instructions



1. In a medium bowl, combine French dressing, mustard, Worcestershire sauce, and parsley flakes. Add carrots, green pepper, and onion. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.
   






Final Comments


Each serving equals:
HE: 1 1/2 Vegetable, 1/4 Slider, 10 Optional Calories
*************************************************************
60 Calories, 0 gm Fat, 1gm Protein,
14gm Carbohydrate, 297mg Sodium, 2gm Fiber
*************************************************************
DIABETIC: 1 1/2 Vegetable, 1/2 Starch


"Cooking Healthy With a Man in Mind, pg. 106"