"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 Spanish Carrots, by Lola Gilbey, is from My Kitchen is CLOSED ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bunch of carrots sliced 1/2 c. chopped onion 1/2 c. green pepper 1/2 c. celery 1 c. tomato sauce
While carrots are cooking, saute in butter, onion, peppers & celery until onions are transparent, add 1 can tomato sauce and simmer about 5 minutes. Drain carrots and put in buttered casserole dish, pour over mixture and bake in oven 15 minutes.
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