"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heavenly Carrots Recipe

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

Contributor:  
Contributor:  
Lois Ball
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, scraped and cut into circles
1 small bell pepper - sliced
1 small red onion, cut in rings
1 can tomato soup
1/2 c. sunflower oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp worcestershire sauce
Salt to taste

Directions:
Directions:
Boil carrots until tender crisp. Place cooked carrots, pepper and onions in layers and pour over ther sauce which is made by blending remaining ingredients. Refrigerate over night. Keeps well in fridge for several days.

Personal Notes:
Personal Notes:
This recipe is from Rose Ball.

 

 

 

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