Marinated Carrots
These were so very popular at the Easter Eggstravaganza (subject for another posting...) that i have to include the recipe here. Hope that you love it as much as we do!!!
4# carrots (peeled and sliced "papa carrots" or just use baby carrots)
1-2 bell peppers, thinly sliced
1 red onion, thinly sliced
2 can tomato soup
1 1/2C sugar (i know, it's a lot, work with me here)
1 1/2C vinegar (cider or white)
1T A-1 sauce (or Worcestershire Sauce)
1 1/2T cheap yellow mustard
2t salt (or more)
2t pepper
1T dried basil
2T oil (called for 2/3C, do what you feel is right)
cook carrots in boiling water to softer than al dente but still firmish (between firm and mush)
drain into colander into which you've placed the onions and bell peppers
meanwhile, mix sauce ingredients
dump drained veggies in sauce, mix well and let sit in refrigerator overnight
better after 12 hours, even better after 36!
Can easily by halved if you're not feeding a small Prussian army....
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