"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinated Carrots Recipe

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This recipe for Marinated Carrots, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 # carrots
1 onion
1 Bell pepper
1 Can tomato soup
1/2 cup vinegar
1/2 cup salad oil
3/4 cup sugar

Directions:
Directions:
Slice carrots and boil until tender.
Slice onion and bell pepper very thin. In a bowl, mix tomato soup, vinegar, salad oil and sugar. Add onion, peppers and carrots. Mix well. Refrigerate . Turn dish over every so often in a day or so.
Better if left three or four days.

 

 

 

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