"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Glazed Carrots Recipe

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This recipe for Glazed Carrots, by , is from The Heilman & Thompson Family Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bebe Thompson

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots (peeled & sliced to quarter size)
1 C sugar
C vinegar
1 tsp salt
1 tsp. Worcestershire sauce
C oil
1 tsp. dry mustard
tsp pepper
1 can tomato soup
1 green pepper (diced)
onion (diced)

Directions:
Directions:
Boil carrots in lightly salted water (1 tsp of salt to 1 quart of water) for roughly 25 minutes (make sure not to let them get too soft), drain and cool. Boil sugar, vinegar, salt, Worcestershire sauce, oil, mustard, pepper, and tomato soup (do not make the soup), for three minutes (bring to boil so the sugar dissolves). Pour over green pepper and onion. Add to carrots, stir, and let stand over night or longer. Will keep for two weeks.

 

 

 

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