Vegetables forum: Carrots
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2 lbs carrots
1 can condensed tomato soup
Â½ cup salad oil
Â¼ cup vinegar
1 medium onion, chopped
1 small green pepper, chopped
1 cup sugar
1 tsp dry mustard
1 tsp. Worcestershire sauce (optional)
dash Tabasco sauce (optional)
Peel and slice carrots. Cook until barely tender. Drain. Combine rest of ingredients and pour over hot carrots. Refrigerate 24 hours. Serves 15.
|Marinated Carrots 2
1 lb carrots, peeled and sliced diagonally
1 c celery, chopped
1/2 c green pepper, chopped
1 medium onion, thinly sliced
1 tsp celery seeds
1 c sugar
1/2 c vinegar
1/2 c water
1/3 c vegetable oil
Cook carrots in boiling salted water about 10 min or until crisp tender. Drain well. Mix carrots, celery, green pepper, onion, and celery seeds in a large shallow dish. Set aside, Mix remaining ingredients in a small saucepan and bring to a boil, stirring often. Pour over vegetables. Cover and chill at least 8 hrs.
6 to 8 servings
1/4 c onion, finely chopped
1 TBSP fresh parsley, finely snipped
1/2 c Italian salad dressing
1/2 tsp dillweed
1/4 tsp salt
dash of black pepper
1 lb baby carrots, cooked until crisp tender
Combine all ingredients but carrots in a jar and shake well. Pour over carrots in shallow dish. Cover and refrigerate at least 8 hrs, stirring occasionally. Drain before serving.
4 c carrots, sliced
1 c onion, chopped
2 TBSP butter
2 TBSP flour
1/4 tsp salt
1/8 tsp pepper
1/2 c evaporated milk
1 1/2 c liquid from boiled carrots
Cover carrots with water and cook until tender, either on stovetop or in microwave. Drain, reserving 1 c liquid.
In a medium skillet, melt butter and saute onion 5 min.
Stir in flour, salt, and pepper and cook 1 min.
Add milk and reserved liquid and stir until thick and smooth.
Place half of carrots in buttered baking dish and cover with half of sauce.
Sprinkle top with bread crumbs, if desired, and dot with butter.
Bake at 350 degrees for 20 to 30 min or until lightly browned.
How To Store Carrots For Keeping It Fresh (21 Pro Hacks)
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