Name: Marinated Carrots
Ingredients: 2 1/2 ga WATER; BOILING; 16 lb CARROTS FRESH; 2 lb ONIONS DRY; 2 lb PEPPER SWT GRN FRESH; 2 5/8 lb SUGAR; GRANULATED 10 LB; 3 1/8 lb SOUP TOMATO VEG #2 1/2; 1 15/16 lb SALAD OIL; 1 GAL; 2 ts PEPPER BLACK 1 LB CN; 3 tb MUSTARD PREP. 1 LB JAR; 1 1/2 qt VINEGAR CIDER; 2 ts SALT TABLE 5LB

It is a very common supposition that it is an easy thing to be a Christian. And if to be a Christian were nothing more than going to a place of worship, indulging in pious emotions, subscribing to religious institutions, and professing certain religious opinions – the supposition would be correct – for nothing is more easy than all this! But if the spirit of true piety is poverty of spirit, humility, self-abasement, forgiveness of insults, patience under provocation, penitence, meekness, purity, peaceableness, thirsting after righteousness – then must it be obvious to everyone who knows his own heart, that to be a true Christian is the most difficult thing in the world!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2 1/2	ga	WATER; BOILING
16	lb	CARROTS FRESH
2	lb	ONIONS DRY
2	lb	PEPPER SWT GRN FRESH
2 5/8	lb	SUGAR; GRANULATED 10 LB
3 1/8	lb	SOUP TOMATO VEG #2 1/2
1 15/16	lb	SALAD OIL; 1 GAL
2	ts	PEPPER BLACK 1 LB CN
3	tb	MUSTARD PREP. 1 LB JAR
1 1/2	qt	VINEGAR CIDER
2	ts	SALT TABLE 5LB

INSTRUCTIONS

1.  ADD CARROTS TO BOILING WATER.
2.  BRING BACK TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL TENDER
CRISP.  DRAIN.  SET ASIDE FOR USE IN STEP 6.
3.  COMBINE SOUP, SUGAR, VINEGAR, SALT, PEPPER AND MUSTARD IN A MIXER
BOWL.  BLEND AT MEDIUM SPEED 3 MINUTES.
4.  ADD SALAD OIL SLOWLY TO MIXTURE WHILE MIXING AT LOW SPEED 2 MINUTES.
5.  ADD ONIONS AND PEPPERS.  SCRAPE DOWN BOWL.  BLEND 1 MINUTE.
6.  POUR MIXTURE OVER WARM CARROTS.  COVER; REFRIGERATE OVERNIGHT OR
UNTIL FLAVORS ARE WELL BLENDED.  KEEP REFRIGERATED UNTIL READY TO SERVE.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1, 19 LB 8 OZ FRESH CARROTS A.P. WILL YIELD 16 LB-1/2
INCH BY 2 INCH CARROT STRIPS.
NOTE:  2.  IN STEP 5, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.
Recipe Number: M02000
SERVING SIZE: 1/2 CP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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