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A Cookbook of Memories

Salads and Side Dishes

PAT'S SPICED CARROTS 
Bruce Ball, PCTC Board

1 lb. carrots, cut into 3 inch long matchsticks 1 Tbsp mustard seed
1/2 cup sugar 3 whole cloves
1/2 cup vinegar 1 stick cinnamon, broken
1/2 cup water
Blanch carrots by cooking them in boiling water for 3 minutes. Drain and cool in cold water. Drain again. Meanwhile, combine other ingredients, and simmer for 10 minutes. Pour over the carrots in a bowl, cover, and refrigerate for 8 hours. Discard the cloves and cinnamon before serving. This is a nutritious and delicious appetizer, and can be made ahead. It also keeps well.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca