"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Marinated Carrots, by Viola, is from The Dollies Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb carrots peeled, sliced and cooked al dente., 1 can tomato soup, 1/2 cup oil, 3/4 cup vinegar, 3/4 cup sugar, 1 sm onion, sliced this, 1/2 ea green and red pepped sliced, 1 tsp ea basil, celery seed and salt, Worcestershire sauce, 1/2 tsp pepper
Pour marinade over the cooled carrots & chill. Makes about 1 1/2 quarts. Keeps well.
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