| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
4 |
Servings |
INGREDIENTS
| 3 |
|
Carrots; cut into large chunks |
| 1/2 |
c |
Oil and Vinegar Dressing (see recipe) |
| 1 |
tb |
(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:
“The Wages of Sin is Death. Repent Before Payday”