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12 servings
Ingredients:
2 pounds carrots, sliced1 small onion, thinly sliced1 small green bell pepper, cut into thin strips1/2 cup vegetable oil1/2 cup white sugar1/4 cup distilled white vinegar2 teaspoons almond extract1 teaspoon dried basil
Instructions:
In a medium saucepan with enough water to cover, boil carrots until tender but crisp.Remove from heat, drain, and place in a medium bowl with onion and pepper.In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil.Cook and stir until sugar is dissolved.Pour the oil mixture over the carrot mixture.Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
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