It was so good to see Paula at the WOW Reunion.  She is a dear friend and wonderful cook. (She has even worked at Williams-Sonoma.  I am too jealous for words!  It is little consolation that she spent more than she made.  Wouldn’t I like to try that.)   I love it when she emails me recipes.  Sweet Mother of Pearl!  She is so organized.  The recipes come in two formats and are professional quality.  Unbelievable!   I am such a dork.  How does she do that?  Enquiring minds want to know.

Paula brought Marinated Carrots to the WOW Reunion.  Number One Son could not stop raving about them.  Thankfully Paula sent the recipe, and I made them this week.  These are a wonderful healthy snack or vegetable salad to keep in the refrigerator.  The Marinated Carrots go well with so many things.

Begin with a bunch of carrots.  Correction!  You will need two bunches (or 5 cups) of sliced carrots. (My bad.  Paula said they halved the recipe for the two of them.  Thus, I only bought one bunch of carrots.)  You will have enough marinade for two bunches of carrots, and if you only prepare one bunch of carrots, you will eat many of them the first night, and then you will want more carrots to have in the fridge for other days.  So you might as well buy two bunches of carrots from the start.  (After supper, Ever-Lovin’ drove to the store and bought us a second bunch of carrots.  We learned our lesson.)

Scrape the carrots with a knife.  It is much easier than peeling the carrots.  Then slice them into 1/4 inch slices.  I cooked the carrots in microwave safe bowl with a splash of water until crisp tender (I cooked one bunch of sliced carrots for about 2 minutes 45 seconds.)  Do not overcook.  Cool.  Slice the onion and green pepper and add to the carrots. (Sorry no picture.)

Yes, this is a vintage Blue Cornflower CorningWare bowl that we got as a wedding present.  I saw a CorningWare bowl like this featured on one of those emails – “Do you remember these?” Dear Gussie!  What do they mean? “Do I remember these?”  Excuse me!  Blue Cornflower CorningWare bowls are my friends. (Translated = used often.)  Surely I am not the only person in America that still uses Blue Cornflower CorningWare bowls.  Am I??   (Thanks for letting me vent.  I do take things personally.)  FYI:  This is only one bunch of carrots.  Remember, Ever-Lovin’ went to the store after supper for more carrots, since we ate about half of these and knew we would want more.

The marinade ingredients are simple.  Oil, vinegar, mustard, Worcestershire sauce, sugar, salt, and pepper. About the sugar – The original recipe called for one cup sugar, but Paula reduced the sugar to about a half of a cup.  The carrots were plenty sweet for us, but if you have a sweeter tooth, by all means, use more sugar.  Mix these ingredients in a sauce pan, bring to a boil, and stir to dissolve the sugar.

Pour the hot marinade over the carrots, onion, and bell pepper.  It is that simple.  And they are oh, so good, and so purty!  Store the carrots in the refrigerator for at least 12 hours.  They will keep in the refrigerator for a week or two.  (Trust me.  They will not last that long.)  Drain slightly before serving. Yummy!

Paula, thank you for this recipe for Marinated Carrots.  It is a recipe handed down from her mother. – The best kind!

Blessings to you and yours,