Recipe for Marinated Carrots 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 gal WATER, BOILING
16 lb CARROTS FRESH
2 lb ONIONS DRY
2 lb PEPPER SWT GRN FRESH
5/8 lb SUGAR, GRANULATED 10 LB
1/8 lb SOUP TOMATO VEG #2 1/2
469/500 lb SALAD OIL, 1 GAL
2 tsp PEPPER BLACK 1 LB CN
3 tbl MUSTARD PREP. 1 LB JAR
1/2 qt VINEGAR CIDER
Instructions:
Instructions: 1. ADD CARROTS TO BOILING WATER.

2. BRING BACK TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL TENDER CRISP. DRAIN. SET ASIDE FOR USE IN STEP 6.

3. COMBINE SOUP, SUGAR, VINEGAR, SALT, PEPPER AND MUSTARD IN A MIXER BOWL. BLEND AT MEDIUM SPEED 3 MINUTES.

4. ADD SALAD OIL SLOWLY TO MIXTURE WHILE MIXING AT LOW SPEED 2 MINUTES.

5. ADD ONIONS AND PEPPERS. SCRAPE DOWN BOWL. BLEND 1 MINUTE.

6. POUR MIXTURE OVER WARM CARROTS. COVER; REFRIGERATE OVERNIGHT OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. :
**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 19 LB 8 OZ FRESH CARROTS A.P. WILL YIELD 16 LB-1/2 INCH BY 2 INCH CARROT STRIPS.

NOTE:

2. IN STEP 5, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

SERVING SIZE: 1/2 CP

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