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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Drunken Carrots Recipe

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This recipe for Drunken Carrots is from The Patsy Eckart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 5 lbs fresh carrots
1 medium sweet onion
1 small green pepper
1 can of tomato soup
3/4 cup vinegar
1/2 cup oil
2/3 cup sugar
1 tsp each prepared mustard, salt, pepper, Worcestershire sauce
Directions:
Directions:
Cut carrots into chunks. Cook 6-8 minutes in boiling water until soft but not mushy. Cool carrots. Cut green pepper and onion into small pieces and combine with carrots. Blend all other ingredients together and combine with carrots and vegetables. Place in refrigerator for at least 3 hours, preferably overnight.

Will keep a long time in refrigerator.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
35-40 minutes

 

 

 

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