"Hunger is the best sauce in the world."--Cervantes

Fiesta Carrots Recipe

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

Kathy Homeier
Added: Sunday, May 31, 2009


1 pound fresh carrots
1 medium red onion
1/2 tsp. pepper
3/4 cup apple cider vinegar
1/3 cup liquid Crisco Oil
1 tsp. mustard
1 tsp. celery seed
1 medium green pepper
1/2 tsp. salt
1 cup sugar
1 can condensed tomato soup (DO NOT DILUTE)
1 tsp. Worcestershire Sauce
1 tsp. basil

Pare, cook, and slice carrots diagonally. Add to a marinate of all the rest of the ingredients. The green peppers are the prettiest if they are sliced in long shreds. The onions should be in round rings, so that there is a contrast of shapes, as well as flavors. Let stand overnight or at least four hours.
This mixture keeps well for several days, and matures in taste. Best if kept refrigerated and served as a cold vegetable salad.

Number Of Servings:
Number Of Servings:
8 - 10




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