This is a delayed gratification recipe because it needs to marinate in the refrigerator for 12 hours. I did the work last night. This recipe is from Stephanie Cross, on the Cleve Cross side
Boil 6 cups sliced carrots for 10 minutes. I sliced the carrots into sticks, not realizing until way too late that, of course, they should be 'coins.' Drain & cool them. Then combine the carrots with a thinly sliced onion and green pepper, a can of tomato soup, 1 t dry mustard, 1 t salt, 1/2 t pepper, 1 t celery salt, 1/2 cup oil, 1/2 cup vinegar, 3/4 c sugar, 1 t basil, and 1 t worcestershire sauce. I used a yellow pepper instead of a green one, and I used quite a bit of whole gain mustard instead of the spice. I cringed when I put that much sugar in a vegetable dish. Oh, well, by now I trust these recipes.
Into the refrigerator for 12 hours....
Boil 6 cups sliced carrots for 10 minutes. I sliced the carrots into sticks, not realizing until way too late that, of course, they should be 'coins.' Drain & cool them. Then combine the carrots with a thinly sliced onion and green pepper, a can of tomato soup, 1 t dry mustard, 1 t salt, 1/2 t pepper, 1 t celery salt, 1/2 cup oil, 1/2 cup vinegar, 3/4 c sugar, 1 t basil, and 1 t worcestershire sauce. I used a yellow pepper instead of a green one, and I used quite a bit of whole gain mustard instead of the spice. I cringed when I put that much sugar in a vegetable dish. Oh, well, by now I trust these recipes.
Into the refrigerator for 12 hours....
1 comment:
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