"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marinated Carrots Recipe

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

Tiny Nutter Bruneau
Added: Wednesday, June 25, 2008


2 lbs. fresh baby carrots, cooked and drained
1 lg. onion
1 raw green pepper, diced
1 can tomato soup
1 c. sugar
c. oil
c. vinegar
1 tsp. salt
tsp. pepper
tsp. dill weed

Bring soup, sugar, oil, vinegar, salt, pepper and dill weed to a boil. Remove from heat. Add onion, green pepper and carrots. Marinate overnight.
Serve as a side dish or a relish tray.




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