This simple recipe for marinated carrots is great for summer and
dining outside. The dressing is oil and vinegar based, not mayonnaise
based, making it safe at room temperature for long periods of time. The
dressing is sweet and sour, not strong at all, making it kid-friendly if
the children in the family like carrots. This recipe is another that
comes from the church cookbook where we worshiped when we lived in
Aptos, California. Some of the best cooks in the world attended this
church and contributed to this dearly loved cookbook that is full of
memories of long ago. Blessings...Recipe:
2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar
1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.
The main dish salad is Tuna Macaroni Salad posted on 5/27/2014 and Greek Tomato and Cucumber Salad, posted on 5/29/2014, is served alongside with the Copper Pennies.
No comments:
Post a Comment