Cook and slice carrots cross ways, like coins.
Mix soup, oil, sugar, mustard, vinegar and Worcestershire sauce.
Mix well and pour over well drained carrots, pepper and onions.
Let marinate for at least 24 hours (1/2 of recipe is enough to make).
Clean and peel carrots and cut into 1/4\" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
Refrigerate 24 hours.
To serve, heat in oven for 40 minutes at 350 degrees.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Slice carrots into 1/4-inch coins.
Cook until tender; drain. Combine all other ingredients together.
Mix well.
Combine with carrots. Cover and refrigerate at least 3 to 4 hours.
Serve cold or warm. Store in refrigerator up to 2 weeks.
Cut tomatoes in halves.
Make topping of onion, fine bread crumbs, salt, pepper, oregano and basil.
Mix together with plenty of melted butter.
Put crumb mixture on top of each tomato half. Sprinkle with Parmesan cheese and bake at 350\u00b0 for 25 to 30 minutes.
Cook carrots until crisp-tender and drain.
Combine remaining ingredients in large bowl; mix well.
Add carrots and stir until well mixed.
Cover and refrigerate 3 to 4 hours.
Serve cold as a salad or warm as side dish.
Store in refrigerator up to two weeks.
Makes 8 cups.
Cook the carrots just until crisp-tender. Drain. Combine all remaining ingredients in a large bowl; mix well.
Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. Serve cold as a salad or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. This is easy to make and can be prepared well ahead of time.
Cook carrots until tender.
Layer in casserole with onion and pepper.
Combine remaining ingredients and cover carrots.
Bake at 375\u00b0 for 30 minutes.
Heat together vinegar, sugar, oil, tomato soup, dry mustard, Worcestershire sauce and salt and pepper to taste.
Pour over carrots and let stand overnight.
Drain off most of liquid when ready to serve.
Combine all ingredients in a 4 qt crock pot, stir well.
Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
Gently stir halfway through cooking.
Serve with fresh, crusty bread.
Enjoy!
Cook the carrots just until crisp-tender; drain.
Combine all ingredients in a large bowl.
Mix well.
Add carrots and stir until well mixed.
Cover and refrigerate at least 3/4 hour.
Serve cold as a salad or warm it and use as a side dish.
Refrigerate in refrigerator for up to 2 weeks.
Yields 8 cups.
Good dish for potlucks!
Cook sliced carrots in salted water for about 10 minutes or just barely done.
Drain.
Cool.
Place in large bowl.
Add onions and green pepper.
Combine, blend remaining ingredients and pour over carrots.
Marinate overnight in refrigerator.
Keeps 1 week.
Slice and cook carrots in salted water.
When cool, drain and alternate layers of carrots, pepper rings and onion rings in a 1 1/2-quart casserole or bowl of equal size.
Make marinade of remaining ingredients, blending well.
Pour over vegetables and refrigerate overnight.
Drain to serve.
Serves 8 to 10.
Mix together the carrots, onions and green pepper; set aside. Mix soup, sugar, Worcestershire sauce, salad oil and mustard. Pour over carrot mixture.
Put in refrigerator overnight.
Cook sliced carrots in salted water (with a little garlic if desired).
When cool, drain and alternate layers of carrots, pepper rings and onion rings (sliced thin).
In 1 1/2-quart casserole or bowl of equal size, make marinade of remaining ingredients, blending well.
Pour over vegetables and refrigerate overnight. Good for 1 week.
Drain to serve.
Serves 8 to 10.
Cook the carrots just until crisp-tender.
Drain.
Combine all remaining ingredients in a large bowl.
Mix well.
Add carrots. Stir until well mixed.
Cover and refrigerate at least 3 to 4 hours.
Serve cold as a salad or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.
Yields 8 cups.