|The Best of Amish Cooking|
|by Phyllis Pellman Good|
Traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks are highlighted.
Results 1 - 10 of 102 for copper carrots
Place carrots, bell pepper, ... pour over vegetables. Refridgerate 24 hours. The longer it sits the better it is. Fantastic spooned over hot cornbread.
Cook carrots until tender, but still quite firm. Cool. Mix all ingredients together; let chill several hours before serving.
Cook carrots, in salted ... stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate overnight. Keeps well for weeks. Serves 12.
Put all into ... low heat until carrots are tender. Check ... Place in serving dish, sprinkle with FRESH chopped parsley (dried just isn't near as good).
Cook carrots until just tender. Cool. Mix and pour over carrots: Marinate overnight or longer.
In large bowl, toss together carrots, green pepper ... toss to coat. Cover and refrigerate a minimum of 12 hours before serving. Makes 8 to 10 servings.
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve very cold.
Remove seeds and ... small pieces. Drain carrots and add to ... vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Drain to serve.
Boil carrots until tender. Drain and cool. Mix with other ingredients. Will keep indefinitely in refrigerator.
Cook carrots in small amount ... put a layer each of carrots, onions, and green peppers. Repeat layers. Pour sauce over all and refrigerate. Serves 8-12.
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