Monday, January 28, 2008

Texas Marinated Carrots

This is Gary's Grandpa's recipe. Although it's called Texas Marinated Carrots, I have yet to see anyone in Texas serve these. They are yummy. The credit is all his.
7 cups sliced, or baby carrots
1 can condensed tomato soup
3/4 cup sugar
2/3 cup vinegar
1/3 cup olive oil
1 TBS Worcestershire sauce
1 TBS prepared mustard
salt & pepper to taste
1-2 red or green peppers, largely diced
1 small onion, largely diced

Cook carrots until not quite done. Drain and cool. Combine soup, sugar, vinegar, oil, Worcestershire sauce, mustard, and salt & pepper. In a baking dish, layer carrots, peppers, and onions. Pour soup mixture over the tops. Gently stir to coat. Marinate for 12 hours or longer. This keeps for several days in the fridge.

* The flavor is really difficult to describe. It's sweet, tangy, salty ... everything. They're hard to stop eating once you've started.


Ken and Jo said...

I have to say that these are the best tasting carrots in the world! You can't know unless you try them. Mom and Dad Church make them every thanksgiving, and it's one of my favorite things about Thanksgiving! YUM!