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"The belly rules the mind."--Spanish Proverb

Fiesta Carrots Recipe

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This recipe for Fiesta Carrots is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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