CARROT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIL CARROTS IN MEDIUM SKILLET, MELT 2 TABLESPOONS BUTTER. ADD 6 MEDIUM CARROTS, THINLY SLICED ON BIAS. SPRINKLE WITH 1/4 TEASPOON SALT AND 1/4 TEASPOON DRIED BASIL, CRUSHED. COVER; SIMMER 10 TO 12 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT BURGERS (11-11-92) (7:11) 5 MEDIUM SIZE CARROTS, SHREDDED 1 SMALL YELLOW ONION, FINELY CHOPPED 3 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS CORNMEAL 2 EGGS, LIGHTLY BEATEN 2 TABLESPOONS MILK 1 TABLESPOON SNIPPED DILL 1/2 TEASPOON SUGAR 1/2 TEASPOON SALT 1/4 TEASPOON BAKING POWDER 1/8 TEASPOON BLACK PEPPER 2 TABLESPOONS BUTTER OR MARGARINE 1 TABLESPOON VEGETABLE OIL IN A MEDIUM SIZE BOWL MIX CARROTS, ONION, FLOUR, CORNMEAL, EGGS, MILK, DILL, SUGAR, SALT, BAKING POWDER AND PEPPER. SHAPE THE MIXTURE INTO 8 PATTIES ABOUT 1 1/2 INCHES THICK. TRANSFER TO A PLATTER; COVER WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 1 HOUR. IN A HEAVY 10 INCH SKILLET OVER MODERATE HEAT, HEAT BUTTER AND OIL UNTIL SIZZLING-ABOUT 1 MINUTE. BROWN THE PATTIES FOR ABOUT 5 MINUTES ON EACH SIDE. DRAIN ON A PLATTER LINED WITH PAPER TOWELING; SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT CASSEROLE (02/09/94) (19:30) SERVINGS: 4 6 C CARROT SLICES 1 C VELVEETA CHEESE 1 MD ONION, DICED X CRUSHED POTOTO CHIPS 1/2 C BUTTER OR MARGARINE DIRECTIONS: 1. BOIL CARROTS UNTIL HALF DONE IN SMALL AMOUNT OF WATER. 2. DRAIN AND PLACE IN CASSEROLE. 3. ADD REST OF INGREDIENTS. 4. COVER WITH CRUSHED POTATO CHIPS. 5. BAKE AT 350 DEGREES FOR 35 - 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT COMBO IN SAUCEPAN, MIX 1 CAN (16 OUNCES) WHOLE CARROTS (WITH LIQUID), 2 STALKS CELERY, CUT INTO 1/4 INCH DIAGONAL SLICES, AND 1/2 TEASPOON SALT; HEAT THROUGH. MAKES 4 SERVINGS 35 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT CONCERTO IN ORANGE GLAZE (05/24/93) (1:58) 2 T. BUTTER 2 T. BROWN SUGAR 2 T. HONEY 2 T. SHREDDED ORANGE PEEL DASH SALT DASH PEPPER 6 MEDIUM CARROTS, THINLY BIAS SLICED MELT BUTTER AND ADD REMAINING INGREDIENTS, CARROT LAST. COVER UNCOVERED FOR 8 TO 10 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT STICKS CUT CARROT INTO SHORT NARROW STICKS. IF YOU WISH, PLACE STICKS IN SMALL PITTED RIPE OLIVES. 5 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROTS GLACEES (08-27-93) (23:36) SERVINGS: 4 1 LB LARGE CARROTS 3 T BUTTER 1/3 C WATER 1/4 C LIGHT BROWN SUGAR 2 T FRENCH DIJON MUSTARD 2 T MINCED PARSLEY 3 EA GREEN ONIONS, CHOPPED FINE PEEL THE CARROTS AND CUT INTO THIN SLICED. PLACE THE BUTTER IN A 4 CUP MICROWAVE SAFE DISH. MELT 1 MINUTE AT HIGH. ADD THE CARROTS AND THE WATER. STIR WELL, COVER. MICROWAVE 7 MINUTES AT HIGH. STIR, THEN ADD THE REMAINING INGREDIENTS. STIR UNTIL WELL MIXED. MICROWAVE, UNCOVERED, 5 TO 7 MINUTES AT MEDIUM, STIRRING 2 OR 3 TIMES DURING THE COOKING PERIOD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROTS IN BEER (08-27-93) (23:37) SERVINGS: 4 4 EA CARROTS; LARGE 1 T BUTTER 1 C DARK BEER; ANY BRAND 1/4 T SALT 1 T SUGAR PEEL AND SLICE CARROTS INTO LONG, THIN SLICES. MELT BUTTER IN MEDIUM-SIZE FRYPAN; ADD BEER AND CARROTS. COOK SLOWLY UNTIL TENDER, STIRRING FREQUENTLY. STIR IN SALT AND SUGAR. COOK FOR ANOTHER 2 MINUTES AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROTS IN ORANGE-BASIL BUTTER (05/15/93) (0:25) SERVINGS: 2 2 EA MED. CARROTS * 1 T WATER 1 T BUTTER OR MARGARINE 1/8 T FINELY SHREDDED ORANGE PEEL 1 X PINCH DRIED BASIL, CRUSHED 1 X SNIPPED PARSLEY (OPT.) * CARROTS SHOULD BE CUT INTO JULIENNE STRIPS. PLACE CARROT STRIPS IN A 1-QUART CASSEROLE. SPRINKLE WITH WATER. MICRO-COOK, COVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR JUST TILL CARROT STRIPS ARE CRISP-TENDER. LET STAND, COVERED, WHILE PREPARING BUTTER MIXTURE. FOR BUTTER MIXTURE, IN A CUSTARD CUP COMBINE BUTTER OR MARGARINE, ORANGE PEEL, AND BASIL. MICRO-COOK, UNCOVERED, ON 100% POWER ABOUT 30 SECONDS OR TILL BUTTER OR MARGARINE IS MELTED. DRAIN CARROTS. DRIZZLE BUTTER MIXTURE OVER CARROT STRIPS. GARNISH WITH SNIPPED PARSLEY, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER GLAZED CARROTS (03-28-93) (16:40) 1 POUND CARROTS, CUT INTO 2 INCH PIECES 2 TABLESPOONS WATER 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS PACKED BROWN SUGAR 1 TEASPOON HONEY OR MAPLE SYRUP 1/4 TEASPOON GROUND GINGER 1/4 TEASPOON SALT DASH WHITE PEPPER PLACE CARROTS IN 1 QUART CASSEROLE. ADD WATER. COVER. MICROWAVE AT HIGH FOR 6 TO 8 MINUTES, OR UNTIL FORK TENDER. DRAIN. SET ASIDE, COVERED. IN 1 CUP MEASURE COMBINE BUTTER, BROWN SUGAR, HONEY, GINGER, SALT AND PEPPER. MICROWAVE AT HIGH FOR 1 TO 1 1/2 MINUTES, OR UNTIL MIXTURE COMES TO FULL BOIL, STIRRING AFTER HALF THE TIME. POUR OVER CARROTS. TOSS TO COAT. MAKES 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGERED CARROTS (08-27-93) (23:44) SERVINGS: 6 6 EA MEDIUM CARROTS, 1" PIECES 1 T SUGAR 1 T CORNSTARCH 1/8 T GROUND NUTMEG 1/4 T GROUND GINGER 1/4 C ORANGE JUICE 1 T LOW FAT MARGARINE STEAM CARROTS JUST UNTIL TENDER; DRAIN. WHILE CARROTS ARE COOKING, COMBINE SUGAR, CORNSTARCH, NUTMEG AND GINGER IN A SMALL SAUCEPAN; ADD ORANGE JUICE. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS. COOK 1 MIN, THEN REMOVE FROM HEAT AND STIR IN MARGARINE. PLACE CARROTS IN A SERVING DISH, POUR SAUCE OVER THEM, TOSSING TO COAT EVENLY. COVER AND LET STAND 4 TO 5 MIN BEFORE SERVING. CAL: 52 FAT 1G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED CARROTS HEAT TOGETHER 1/3 CUP BROWN SUGAR AND 2 TABLESPOONS BUTTER UNTIL SUGAR DISSOLVES. ADD 8 COOKED CARROTS (WHOLE OR HALVED LENGTHWISE); COOK OVER MEDIUM HEAT, TURNING CARROTS UNTIL WELL GLAZED AND TENDER, ABOUT 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED CARROTS 1 (11-15-92) (0:09) 1 TEASPOON BUTTER OR MARGARINE 1 POUND CARROTS, PEELED AND CUT INTO MATCHSTICK PIECES 1/4 CUP GOLDEN RAISINS 1/3 CUP CHICKEN BROTH 2 TEASPOONS BROWN SUGAR SALT AND PEPPER TO TASTE IN LARGE, HEAVY FRYPAN MELT BUTTER OVER MEDIUM HEAT. ADD CARROTS, RAISINS, BROTH AND SUGAR. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER UNTIL CARROTS ARE CRISP-TENDER, ABOUT 10 MINUTES. UNCOVER AND BOIL OVER HIGH HEAT UNTIL LIQUID HAS EVAPORATED, SHAKING PAN OFTEN AND GENTLY LIFTING AND TURNING CARROTS. SEASON WITH SALT AND PEPPER AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED CARROTS 2 (12-15-92) (1:02) MSB 10 MEDIUM CARROTS 1/4 CUP WATER 1/4 TEASPOON SALT 2 TABLESPOONS BUTTER, MELTED 2 TABLESPOONS HONEY PEEL CARROTS AND CUT IN ROUNDS OF 1/2 INCH WIDTH. IN A 2 QUART CASSEROLE, PLACE CARROTS, WATER AND SALT AND COVER WITH PLASTIC WRAP. COOK ON MICROPOWER HIGH FOR 10-12 MINUTES. STIR AT HALF TIME. DRAIN CARROTS WHEN COOKED. PREHEAT GRILL FOR 5 MINUTES. COMBINE MELTED BUTTER AND HONEY. MIX INTO CARROTS. GRILL IN OVEN FOR 4 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED CARROTS 3 (02/09/94) (19:29) SERVINGS: 8 2 LB CARROTS 1/4 C APRICOT JAM 3 TB BUTTER OR MARGARINE 1 TS SALT OR TO TASTE 2 TB SUGAR DIRECTIONS: 1. WASH AND SCRAPE CARROTS; CUT INTO DIAGONAL SLICES. 2. COOK, COVERED, IN SMALL AMOUNT OF SALTED BOILING WATER UNTIL JUST TENDER. (APPX 12 MINUTES) 3. DRAIN. 4. HEAT BUTTER OR MARGARINE, SUGAR, AND APRICOT JAM IN SAUCEPAN, STIRRING TO COMBINE. 5. ADD CARROTS AND SALT; STIR UNTIL ALL CARROTS ARE COATED. 6. COOK OVER LOW HEAT. 7. STIR GENTLY UNTIL CARROTS ARE GLAZED (ABOUT 3 MINUTES) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE GLAZED CARROTS SERVINGS: 4 8 EA MEDIUM SIZED CARROTS 1/2 C FRESH ORANGE JUICE 1 EA RIND, OF ORANGE GRATED 3 T MAPLE SYRUP 1 EA PINCH OF MACE OR NUTMEG 3 T BUTTER PEEL CARROTS; BUT INTO STICKS. POUR THE ORANGE JUICE INTO A 4 CUP MICROWAVE SAFE DISH. HEAT 1 MINUTE AT HIGH . ADD THE CARROTS AND THE ORANGE RIND. STIR TO COAT THE CARROTS WITH THE ORANGE JUICE. COVER AND MICROWAVE 8 TO 9 MINUTES AT HIGH. STIR AGAIN, THEN ADD THE REMAINING INGREDIENTS. MICROWAVE, UNCOVERED 2 MINUTES AT HIGH. STIR THEN CHECK FOR DONENESS. IF NECESSARY, COOK ANOTHER 1 MINUTE AT HIGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED CARROTS (02/09/94) (19:27) SERVINGS: 8 2 LB BAG OF CARROTS 3/4 C VINEGAR 1 ONION 1 CN TOMATO SOUP 1 BELL PEPPER 1/2 C CRISCO OIL 1 C SUGAR 1 TS WORCESTERSHIRE SAUCE BOIL CARROTS IN SALT WATER UNTIL DONE. MARINATE OVERNIGHT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED CARROTS COMBINE 2 TABLESPOONS BUTTER, 1 TABLESPOON HONEY, AND 2 TEASPOONS CHOPPED FRESH MINT; HEAT TO MELT BUTTER. ADD 5 OR 6 CARROTS, CUT IN STRIPS, COOKED AND DRAINED. SIMMER UNTIL GLAZED, ABOUT 8 MINUTES. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET CARROTS MELT 3 TABLESPOONS BUTTER OR MARGARINE IN A SKILLET. ADD 8 MEDIUM CARROTS, COARSELY SHREDDED. SPRINKLE WITH 1/2 TEASPOON SALT. COVER AND COOK JUST UNTIL TENDER, ABOUT 5 TO 8 MINUTES. TOP WITH SNIPPED PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET-SOUR CARROTS (05/20/93) (0:18) SERVINGS: 6 1 PK FROZEN SLICED CARROTS 1 EA GREEN PEPPER, LG, DICED 1 EA ONION, LG, DICED 1 CN CONDENSED TOMATO SOUP 1 C SUGAR 1/2 C VINEGAR 1/2 C OIL 1 T PEPPER 1 T SALT 1 T DRY MUSTARD COOK 1 BAG OF FROZEN SLICED CARROTS IN SALTED WATER UNTIL JUST TENDER. COMBINE WITH GREEN PEPPERS AND ONIONS. SIMMER REMAINING INGREDIENTS TOGETHER UNTIL FLAVORS BLEND. POUR OVER CARROT MIXTURE. SERVE HOT, OR MAY BE CHILLED AND SERVED AS A RELISH. WILL KEEP, COVERED, IN REFRIGERATOR SEVERAL DAYS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=