"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

Carrots Recipe

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

Contributor:  
Contributor:  
Annette Steinman
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 lbs carrots, sliced
1/2 medium red or white onion, chopped
1 c. sugar
1 (10 3/4 oz) can condensed tomato soup
1 tsp Worchestershire sauce
3/4 c. vinegar
1 tsp pepper
1 tsp salt
1 tsp dry mustard
1/2 c. oil

Directions:
Directions:
Cook carrots in a small amount of boiling salted water, covered until just tender. Add onion and drain liquid. Mix in sugar, soup, Worchestershire sauce, vinegar, pepper, salt, mustard and oil. Refrigerate overnight. Serve hot or cold.

 

 

 

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