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Sweet and Sour Carrot Pennies

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 pounds nonfat lemon yogurt
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup Worcestershire Sauce
  • 1 green, Cool Whip, defrosted
  • 1 can stalks
  • 1/4 cup INGREDIENTS:
  • 1 teaspoon plain flour
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • Salt and pepper, to taste
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 pounds nonfat lemon yogurt
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup Worcestershire Sauce
  • 1 green, Cool Whip, defrosted
  • 1 can stalks
  • 1/4 cup INGREDIENTS:
  • 1 teaspoon plain flour
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook carrots in a small amount of salted water until barely tender
  2. Do not overcook
  3. Combine remaining ingredients to make a marinade
  4. Drain carrots and add to marinade
  5. Marinate 24 hours in the refrigerator
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