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Marinated Carrots Recipe

by Lorraine

5 cups
1 large
1 large
3/4 cup
1/2 cup
3/4 cup
1 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
fresh sliced carrots
onion, chopped
green bell pepper, chopped
granulated sugar
olive oil
vinegar
salt
ground black pepper
celery seed
basil
Worcestershire sauce
dry mustard

Stove Temp: medium
Recipe Cooking Time: 15 minutes
Pan Type: large sauce pan


Marinated Carrots Directions

Cook the carrots until they are firm and tender.
Drain off all the water and transfer to a large bowl.
Add the chopped onion and chopped green pepper.
Toss together.
In a second bowl combine the granulated sugar, olive oil, vinegar, salt, ground black pepper, celery seed, basil, Worcestershire sauce and the dry mustard.
Beat marinate mixture together with a wire whisk.
Pour marinate over the carrots.
Cover and marinate carrots in the refrigerate.
Marinated carrots will keep a long time in the refrigerator and make a great snack anytime.

Recipe Serves: 10 – 12


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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