Guest guest Posted January 9, 2008 Report Share Posted January 9, 2008 We had these last night and they are really good. What a great side dish to take to a potluck dinner or to a picnic! You just have to remember to make them the day before so that they can marinate for 24 hours! I will make these again. Enjoy! hugs, Picnic Carrots 2 lbs carrots 3 green onions, sliced with tops included 1/2 cup chopped green pepper 1 can (10 3/4 oz) tomato soup, undiluted 3/4 cup sugar 1/2 cup vinegar 1 TBsp vegetarian worcestershire sauce 1 tsp salt 1/8 tsp cayenne pepper Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving. Yield: about 6 cups of carrots Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2008 Report Share Posted January 9, 2008 This sounds wonderful. Could you make it with some kind of a substitute for canned tomato soup--I don't care for the odd flavors of most canned soups like Campbell's. Would tomato juice with spices added or canned tomatoes work? I do have a recipe for cream of tomato soup from scratch. May I assume that would work without adding the milk and soda. I assume that these should be served @ room temperature or cold? Kathleen Eureka CA We had these last night and they are really good. What a great side dish to take to a potluck dinner or to a picnic! You just have to remember to make them the day before so that they can marinate for 24 hours! I will make these again. > > Picnic Carrots > 2 lbs carrots > 3 green onions, sliced with tops included > 1/2 cup chopped green pepper > 1 can (10 3/4 oz) tomato soup, undiluted > 3/4 cup sugar > 1/2 cup vinegar > 1 TBsp vegetarian worcestershire sauce > 1 tsp salt > 1/8 tsp cayenne pepper > Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2008 Report Share Posted January 9, 2008 hey I bet they would work that way smart thinking and yes hot or cold I just had a brain moment and was cutting skins off potatoes for supper's meal.I ended up cooking the potatoe skins in microwave and now in oven with spices and do they ever smell wonderful.. soon to eat Jana Worry is the senseless process of cluttering up tomorrow's opportunities with leftover problems from today. - " Kathleen M. Pelley " <kmpelley Wednesday, January 09, 2008 2:26 PM Re: TNT Recipe......Picnic Carrots This sounds wonderful. Could you make it with some kind of a substitute for canned tomato soup--I don't care for the odd flavors of most canned soups like Campbell's. Would tomato juice with spices added or canned tomatoes work? I do have a recipe for cream of tomato soup from scratch. May I assume that would work without adding the milk and soda. I assume that these should be served @ room temperature or cold? Kathleen Eureka CA We had these last night and they are really good. What a great side dish to take to a potluck dinner or to a picnic! You just have to remember to make them the day before so that they can marinate for 24 hours! I will make these again. > > Picnic Carrots > 2 lbs carrots > 3 green onions, sliced with tops included > 1/2 cup chopped green pepper > 1 can (10 3/4 oz) tomato soup, undiluted > 3/4 cup sugar > 1/2 cup vinegar > 1 TBsp vegetarian worcestershire sauce > 1 tsp salt > 1/8 tsp cayenne pepper > Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2008 Report Share Posted January 10, 2008 Interesting....I made this today for lunch at school. (I'm the " lunch lady " .) My recipe differs slightly as it also contains oil. I served it hot, though, because I had started with frozen carrots (courtesy of the gov't), and their texture leaves a bit to be desired. So after marinating the carrots overnight, I baked them for an hour, and they came out syrupy, tangy, meltingly delicious. Alex Quote Link to comment Share on other sites More sharing options...
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