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"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

Marinated Carrots Recipe

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This recipe for Marinated Carrots is from The Huiet Family Cookbook ,volumn II, 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 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worchestershire sauce
1 large onion sliced
1 green pepper sliced
2 cans sliced carrots
Directions:
Directions:
Combine tomato soup, oil, sugar, vinegar,mustard, worchestershire sauce, salt and pepper, Drain carrots. Alternate layers of carrots, peppers and onions with sauce. Refrigerate overnight.
Personal Notes:
Personal Notes:
Found in Bunch's note cards from Annie

 

 

 

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