"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
This recipe for Marinated Carrots, by Alvretta DeVillier, is from Thyme and Seasons,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs of carrots 1 medium onion - chopped 1/2 green pepper - chopped 1 (10 1/4 oz) tomato soup undiluted 1/2 t oregano 1/2 cup salad oil 3/4 cup sugar 1 T mustard 1/2 cup of vinegar
Cook carrots in small amount of water wth dash of salt. Cook until tender and drain. Combine carrots, onions, green pepper and set aside. Combine sugar, vinegar, salad oil, soup and mustard and mix well. Pour over carrots and toss lightly. Refrigerate overnight.
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