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Vegetables & Sides

Carrots - 1998
​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 1 pound  carrots -- 1/2" slices, cooked
  • 4 slices  bacon
  • 1 small  onion -- chopped
  • 1 can  tomato soup
  • ¼ cup  ketchup
  • 2 tablespoons  brown sugar

PREPARATION
Cook and drain carrots and place in a casserole dish.  Brown the bacon  (diced before frying).  Add the chopped onion.  Save the brown grease.  Boil the tomato soup, ketchup and brown sugar.  Let this come to a boil and pour over carrots.  Dribble bacon mixture over and bake 1 hour at 350.

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  • Home
  • Breakfast
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  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking