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COPPER PENNY SALAD

If vegetables are considered a form of punishment at your house, it's time to learn some magic. Your microwave oven together with great recipes makes for the best possible way for you to become a vegetable magician.

COPPER PENNY SALAD
An old favorite in my home, this recipe is perfect for fall not just because of its orange color but also because carrots are plentiful and cheap this time of year. Your kids are going to love to eat these delicious "pennies"!

2 pounds carrots
1/3 cup water
1 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can tomato soup

Wash, peel and slice the carrots into 1/4-inch slices. Put the carrots and the water in a covered casserole dish. Cook in the microwave oven on high (stirring twice) until the carrots are almost tender. This will take about 12 to 20 minutes depending on the wattage of your oven. Drain and set aside.

Mix all the other ingredients in a small, covered casserole. Heat and stir the sauce until the sugar is thoroughly dissolved. Pour over the carrots. Stir again. Let marinate in the refrigerator at least 8 hours or overnight.

Tip: Carrots will continue to cook during the initial marinating stage. Judge the doneness of the carrots prior to marinating so that they will not be too soft. Marinating is necessary to allow the flavors to penetrate into the carrots. Cooking time is greatly affected by the maturity of the carrots, so you may need to test them during cooking. Serve cold or at room temperature. Serves 8.