"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrots Recipe

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

Contributor:  
Contributor:  
Bobi Jones
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 10-3/4 oz. can tomato bisque soup, undiluted
1/2 c. granulated sugar
1/2 c. distilled white vinegar
1/4 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. salt
2 lbs. carrots, sliced thin (about 5 cups) and cooked until tender but firm
1 c. chopped celery
1 medium-sized onion, quartered lengthwise and sliced

Directions:
Directions:
In a large bowl mix tomato bisque soup, sugar, vinegar, oil, Worcestershire sauce and salt. When sugar is dissolved, add remaining ingredients and toss to coat. Cover and refrigerate at least 24 hours. Makes about 6 cups.

Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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