JULY/AUGUST 2002
Add Comment (0)Marinated Carrots
Gay Peterson, mother of 4
This is a favorite I serve all the time. It’s a comfort food and a great way to get the kids to eat vegetables.
5 cups cooked, sliced carrots (firm)
1 medium onion
1 medium green pepper, chopped
Marinate in:
1 cup sugar
1 cup olive oil
1 cup white vinegar
1 small can tomato sauce
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Add carrots, onion and pepper to marinate. Let sit for 12 hours. Drain and serve cold. Marinade may be reused.
