Slice in alternate layers into a heat resistant casserole:
4 or 5 chilled unpeeled carrots, cut into quarters lengthwise
1 to 3 unpeeled apples, quartered and then sliced
Top with bits of partially hardened margarine or butter; sprinkle with:
1 tsp. salt
1 tsp. lemon rind
3 Tbsp. hot water
Cover casserole, steam 5-10 minutes, then bake in hot oven at 400 degrees for 15-20 minutes, or until tender; or cook until tender over direct heat.
Variations: Omit lemon rind; top with whole wheat bread crumbs; bake until tender, and sprinkle with ½ cup grated or cubed American cheese; garnish with paprika; leave uncovered in oven until cheese melts.
Use waterless cooking utensil. Put 6 chilled unpeeled carrots into ¼ cup boiling water.
Cover utensil, heat quickly, then simmer about 15 minutes, or until tender; **cut in halves or quarters lengthwise. **Add ½ tsp. salt and 2 tsp. oil or mayonnaise. Serve at once.
Drain one No. 2 can pineapple tidbits, reserving syrup. Mix pineapple, 2 cups shredded carrots, and 3/8 cup plumped raisins. Chill. Blend a little pineapple syrup and mayonnaise; toss with salad. Serves 6.
Honeyed Carrot Coins
Tangy Carrot Coins
3 lbs. carrots, sliced
1/2 cup butter
3 T. brown sugar
Place carrots in saucepan. Add 1 inch of water and bring to a boil. Reduce heat, cover and simmer for 7-9 minutes or till crisp-tender. Drain.
Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or till sauce is thickened and carrots are well coated.
Coins with Maple-Balsamic Browned Butter
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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3 1/4 cups slices peeled carrots (about 1 pound) - (1/4-inch-thick)
1 tablespoon butter
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh parsley
Steam carrots, covered, 15 minutes or until tender.
Melt butter in a medium nonstick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt, and black pepper; stir until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley. Serving size: about 2/3 cup.
Glazed Carrot Coins
Spiced Carrot Strips
Dee Dee’s Pour and Dump Carrots
3 cans baby or sliced carrots – drained
crushed pineapple (drained) to taste (Roger’s secret baked bean ingredient)
tiny bit of parsley
I FORGOT THE BROWN SUGAR Xmas 2006