CARROTS \u2013 COOKING FRESH CARROTS<\/strong><\/p>\n Cook covered in 1″ boiling salted water. COOKING TIMES:<\/strong><\/p>\n Whole – 20 min. <\/p>\n HONEY GLAZED CARROTS<\/strong><\/p>\n Cook carrots covered in one inch of boiling salted water, and drain. NOTE:\u00a0 Green Giant baby carrots from the fresh produce section are great! Melt 2 T butter or oleo in skillet (Uses twice as much honey as butter)<\/p>\n GINGER CARROTS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a01\/12\/03\u00a0 CHESS LOVES!<\/strong><\/p>\n 1 lb baby carrots Melt butter in micro in baking dish. Add carrots. CARROTS AU GRATIN\u00a0 (Esther Beaber Austin)<\/strong><\/p>\n 2 c sliced carrots Topping: Sauce: Simmer carrots and onions in water, seasoned with salt and pepper until tender. Drain. COPPER PENNIES<\/strong><\/p>\n 2 lbs carrots, sliced Boil carrot slices 12-15 minutes, til tender. NOTE: Another recipe called for:\u00a0 \u00bd c each oil, sugar and vinegar<\/p>\n CANDY-COATED CARROTS\u00a0 (modified Tabasco Recipe)<\/strong> Tabasco says good cooks have been us\u00acing their recipe for over four generations.<\/p>\n 1 pound carrots, pared and sliced In a large saucepan, bring about 1 inch of water to boiling. CARROTs \u00a0\u00a0\u00a0 \u00a0(Linda Dunlavy)\u00a0\u00a0 \u00a0EXCEPTIONALLY GOOD!!!<\/strong><\/p>\n l lb carrots, peeled and cut diagonally into 1\/8″ slices Heat oil in large skillet or wok over highest heat. ORANGE GLAZED CARROTS \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Bon Appetit)<\/strong><\/p>\n 1 lb fresh carrots, peeled and cut into 2-3″ pieces Steam carrots til tender. Transfer to serving bowl and keep warm. ORANGE CARROTS\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Martha)<\/strong><\/p>\n Smuckers Orange Marmalade (sugar free works also). In a covered pan, cook carrot rounds in 1″ boiling salted water for 10-15 min.\u00a0 Drain off water. CARROTS \u2013 COOKING FRESH CARROTS Cook covered in 1″ boiling salted water. Can add 1\/2 t sugar per pound of carrots. COOKING TIMES: Whole – 20 min. Cut – 10-15 min Shredded – 4-5 min. HONEY GLAZED CARROTS Cook carrots covered in one inch of boiling salted water, and drain. Cut pieces will cook […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-182","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=182"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/182\/revisions"}],"predecessor-version":[{"id":1277,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/182\/revisions\/1277"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nCan add 1\/2 t sugar per pound of carrots.<\/p>\n
\nCut – 10-15 min
\nShredded – 4-5 min.<\/p>\n
\n
\nCut pieces will cook in 10-15 minutes.
\nWhole carrots will cook in 20 minutes.<\/p>\n
\nWe like to slice them in half lengthwise.<\/p>\n
\nAdd 2 T honey
\nToss cooked carrots in this syrup
\nSprinkle with 1 t lemon juice.<\/p>\n
\n
\n\u00bc t ginger
\n\u00bc t mace
\n\u00bc t cinnamon
\n\u00bc t salt (up to \u00bd t)
\n3 T butter<\/p>\n
\nMix spices together.
\nSprinkle spices over carrots, stirring well to mix butter and spices throughout.
\nCook 7 min., stirring halfway through cooking time.<\/p>\n
\n
\n1\/4c fresh chopped onions
\n\u00bd c water
\n1 t salt
\n\u00bc t pepper<\/p>\n
\n2 c corn flakes or crushed ritz crackers
\n3 T oleo, melted<\/p>\n
\n\u00bc c oleo
\n\u00bc c flour
\n1-1\/2 c milk
\n1 to 2 cup grated cheese
\n1 T parsley<\/p>\n
\nMelt oleo; stir in flour. Add milk gradually, stirring constantly til thickened.
\nRemove from heat-add cheese, parsley and carrots.
\nPour into greased casserole dish.
\nCombine corn flakes and oleo. Sprinkle over carrots. Bake at 350\u00b0 for 30 min.<\/p>\n
\n
\n1 small onion, coarsely chopped
\n1 green pepper, coarsely chopped
\n1 can tomato soup
\n\u00be c or 1 c sugar
\n\u00be c vinegar
\n1 t mustard, prepared or dry
\n\u00bc t dill weed
\n1T Worcestershire
\n1 t pepper; 1 t salt<\/p>\n
\nMix all ingredients and refrigerate 24 hours before serving.
\nKeeps 6 weeks or so in refrigerator (vinegar preserves it)<\/p>\n
\n
\nMakes 4-6 servings<\/p>\n
\n2T syrup and 2 T butter
\n1\/4 teaspoon Tabasco Pepper Sauce
\n1\/8\u00a0 teaspoon salt
\n1 teaspoon lemon juice<\/p>\n
\nAdd carrots. Cook, covered for 5 minutes or until carrots are just tender. Drain.
\nAdd syrup, butter, Tabasco Pepper Sauce, salt and lemon juice.
\nAdd hot, drained carrots; toss gently until coated evenly. Serve.<\/p>\n
\n
\n2 dried red chili peppers
\n2 T vegetable oil
\n1\/4 c Kikkoman Teriyaki Baste & Glaze Sauce<\/p>\n
\nAdd peppers and stir fry til darkened or black.
\nRemove pepper and discard.
\nBe sure carrots are DRY–then add carrots to oil.
\nReduce heat to medium. Stirfry 4 min. or til tender crisp.
\nAdd Baste & Glaze. Stir til carrots are well coated.
\nServe immediately.<\/p>\n
\n
\n1-1\/2 c orange juice
\n1\/2c brown sugar
\n\u00bc t salt
\n1-1\/2 T oleo
\n1 T cornstarch dissolved in 1\/4c cold water
\nPinch ground ginger
\nMint leaves-optional<\/p>\n
\nCombine orange juice, sugar, salt and oleo in saucepan and heat til almost boiling.
\nStir in dissolved cornstarch and cook til clear and thick. Add ginger.
\nPour over carrots and toss to coat.
\nGarnish with mint.<\/p>\n
\n
\nButter
\nFresh Carrots, sliced into rounds<\/p>\n
\nStir in about\u00a01 T butter and 2 T orange marmalade–depending on the quantity of carrots cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"