My favorite carrot recipes in this section. Carrots
can be very bland or they can be very delicious. The
recipes on this site have been tried and tested.
Scalloped Apples and Carrots
1-1/2 tsp. salt
2 tbsp. flour
1 c. brown sugar, firmly packed
2 tbsp. lemon juice
1 tsp. grated lemon rind
3 tbsp. butter
3 c. cooked carrots, sliced
1-1/2 c. cooked apples, sliced
Mix together the salt, flour, brown sugar, lemon juice,
grated lemon rind and butter. Set aside. In a 9x13 inch
baking casserole, arrange the carrot and apple slices in
alternate layers. Sprinkle each layer with the above
mixture. Bake at 350 degrees until well heated and the
seasoning mixture is thoroughly melted. Yields: 8-10
servings.
Copper Pennies Carrots
2 Pounds Carrots
1 Onion, medium-sized
1 Green pepper, medium
1 Can Tomato soup
1 Cup Sugar
3/4 Cup Vinegar
1 Teaspoon Worcestershire sauce
1 Teaspoon Mustard
1/2 Teaspoon Salt
Scrape and slice carrots thinly; peel and chop onion; cut
pepper in half, remove seeds, and cut into thin slivers.
Combine remaining ingredients, blend well, and pour over
vegetables in a large nonmetal bowl. Cover and refrigerate
several hours before serving. Drain and serve as an
appetizer or as a relish.
Carrot and Raisin Salad
4 Cups carrot, coarsely shredded
1/2 Cup raisins
3 Tablespoons mayonnaise
8 Ounces unsweetened crushed pineapple
(1 can) undrained
Mix all ingredients in a bowl; toss well. Cover and chill
at least 1 hour. Serves 4.
From my recipe files collected in the early 1960s. |
