| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
4 |
Servings |
INGREDIENTS
| 3 |
|
Carrots, cut into large |
|
|
chunks |
| 1/2 |
c |
Oil and Vinegar Dressing |
|
|
see recipe |
| 1 |
T |
or more liquid from canned |
|
|
jalapenos |
| 1 |
pn |
Dried oregano |
INSTRUCTIONS
From: Jeff & Leslie Samelson <samelson@adsnet.com> Date: Sun, 7 Jul
1996 17:55:39 -0500 1. Briefly steam the carrots until barely
fork-tender (3 to 4 minutes). Take care not to overcook. Rinse with
cold water and place in a bowl. 2. Combine dressing and jalapeno
liquid. Add oregano and pour the dressing over the carrots. Cover
and refrigerate to marinate for several hours or longer. Serve as a
garnish or condiment or add to a green salad.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”