"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

Holiday Carrotts Recipe

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This recipe for Holiday Carrotts, by , is from Grama Betty's Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grama Grace Bellmore

Category:
Category:

Ingredients:  
Ingredients:  
Large package of baby carrotts
! can evaporated milk
1/4 cup margarine
1 can cream of mushroom soup
2 1/2 inch square of cheddar cheese, grated.
Saltine Crackers

Directions:
Directions:
Dice carrots and cook in salted water until tender. In medium saucepan melt margarine. Add evaporated milk and cream of mushroom soup. Heat until very hot but do not boil. Remove from heat and add cheese, stir until melted and smooth.

Put carrots in large baking dish and pour sauce over them. Top with cracker crumbs and bake at 350 degrees for about 30 minutes.

Personal Notes:
Personal Notes:
Holiday Carrots have become one of our favorite holiday dishes. If there are leftovers they are usually eaten for breakfast the next morning.

 

 

 

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