"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pieces of Eight Recipe

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This recipe for Pieces of Eight, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Pat Kraemer - County Clerk
Added: Wednesday, March 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 kilo (about 2 pounds) scraped carrots, sliced
crosswise
1 medium onion, sliced thin
1 medium green pepper (sweet, not hot), sliced thin
1 can tomato soup (or 10 ounces tomato sauce)
1/2 c sugar
2/3 c vinegar
1/2 c salad oil
1 tsp dry or prepared mustard
1 tsp Worcestershire sauce

Directions:
Directions:
Cook carrots in salted water until tender (about 10 minutes). Drain and cool. Put vegetables in 1 1/2 quart container in layers. Mix the remaining ingredients and pour over the vegetables. Cover and refrigerate. This lasts about 1 week if kept in the refrigerator.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A good way to encourage kids to eat cooked carrots. Also a bright and easy company vegetable that accompanies various types of meat and even some fish. Have used this since our Peace Corps days in Kenya.

 

 

 

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