Marinated Carrots

I have a collection of recipes from friends & family that go back many years. I love the handwritten ones because it is a way to connect & enjoy memories about the person thru their writing. I also document the date & the occasion whenever I make the recipe.

Unfortunately, I don’t make too many dishes from “scratch” anymore. The grocery stores have done an excellent job of putting together ready-made meals, reducing the time I have to spend in the kitchen. That is important to me since my days can be pretty long.

But I enjoy getting out the pots & pans & making dishes for the family & taking things into the office when we have a potluck. And that’s what we’re doing on Thursday. We’re having an early Easter luncheon & among a few other dishes I signed up for, I’m taking marinated carrots.

My Mother-in-Law gave me the recipe & it’s almost unreadable, but that gives it character. It says from the kitchen of Linda, who was Mom’s sister.

This is a delicious way to make carrots. I get many compliments when I make this recipe. The secret is to cook the carrots sparingly. I checked several recipes on the internet & although some are similar, I didn’t find one with all the same ingredients. In case you can’t read the handwritten recipe, here it is:

5 cups sliced carrots (I like to buy the short round ones & don’t slice)

1 medium onion – sliced thin

1 green pepper – sliced thin

1 cup sugar

1 10-ounce can of tomato soup

1/2 cup salad oil

1/2 cup vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

Cook the carrots but not overdone. While the carrots are cooking, I mix all the other ingredients. Cool the carrots & add them to the mixture. Refrigerate overnight & drain before serving.

Mine are in the refrigerator now. This is a colorful dish, & a different way to serve this vegetable. I guarantee you will like it.

Bon appetite!