"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Carrots Recipe

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This recipe for Pickled Carrots, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Thursday, January 11, 2007


1 can tomato soup
3/4 cup cider vinegar
1/2 cup olive oil
2/3 cup sugar
1 tsp. mustard
1 tsp worcestershire sauce
1 small onion
1 small green pepper
3 lb. carrots, peeled and sliced

Whip together all ingredients, except carrots, onions, and green pepper.
Add carrots to boiling water and simmer about 4 min. (carrots should be firm). Drain
Add 1 small onion and 1 green pepper and cover with dressing.
Refrigerate. Serve hot or cold




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