Diane WatkinsEasy Ways to Cook Carrots
Orange Glazed Carrots – Kids love this!
1/4 cup butter or margarine
3 tablespoons orange juice
3 tablespoons orange marmalade
6 whole cloves
1/4 teaspoon salt
2 cups cooked sliced carrots
1. Boil sliced carrots in lightly salted water until desired tenderness.
2. Cook margarine, orange juice, marmalade, cloves and salt until sugar is melted and mixture is well-blended, 3-5 minutes.
3. Drain carrot slices and pour glaze over them. Keep warm until serving time.
May be done a day ahead, refrigerated and warmed before serving. Serves 4. This is a pretty, colorful dish and is easy to double or triple for a larger group. The carrots can also be cooked in the orange mixture, but you must watch to be sure it doesn’t get too thick or burn, you may need to add extra OJ as needed.
Easy Marinated Carrots
1 pkg. carrots, cut into sticks
1/2 can tomato soup
1/2 c. sugar
2/3 c. vinegar
¼ C. oil
Salt and pepper to taste
½ tsp. Worcestershire sauce
½ tsp. prepared mustard
1 onion, sliced in rings
Green pepper strips
Boil carrots in salted water until tender, not soft. Drain; cool. Combine next 7 ingredients. Pour marinade over carrots. Add onion and green peppers. Chill overnight.
Buttery Grated Carrots
2 lb. carrots, pared and grated
1 tbsp. oil
½ tsp. garlic salt
¼ tsp. salt
1/8 tsp. pepper
½ c. butter
Place carrots, oil, garlic salt, salt, pepper and 2 tablespoons water in skillet; cover tightly. Cook, covered, over medium heat for 10 to 12 minutes. Stir occasionally. Remove from heat; add butter .. Toss gently until coated.
Carrots with Celery Seed Sauce
8 med. carrots, sliced
4 tbsp. butter or margarine
2 tsp. flour
1 tsp. celery seed
1/2 tsp. salt
Cook carrots in Ih cup water in a tightly covered saucepan over medium heat for 12 to 15 minutes. Brown butter in a small frypan. Stir in flour, liquid from carrots, celery seed and salt. Cook over low heat for 1 minute, stirring constantly. Mix sauce with carrots. Serve hot. Carrots reheat without overcooking in a microwave oven.
Carrots a La Orange
1 lb small carrots
1 11·oz. can mandarin oranges
2 tbsp. butter
Scrape carrots; cut into 1/2·inch rings. Drain oranges; reserve juice. Cook carrots in reserved juice until tender; drain well. Add butter and oranges to carrots; heat thoroughly. Yield: 4-6 servings.
Candied Carrots
1 lb carrots
1 c. orange marmalade
1 tsp. cornstarch
Cut carrots crosswise into ¼ -inch thick pieces. Place in saucepan containing a small amount of boiling water. Boil for about 5 minutes. Add marmalade; cook until carrots are tender. Remove carrots with a slotted spoon. Stir cornstarch into a small amount of liquid, then add to carrots ; cook until thickened, stirring constantly. Toss carrots wth marmalade sauce; serve immediately.
Pennies and Rings
2 lb. carrots, sliced l/2-inch thick
1 green pepper, cut into rings
1 onion, sliced thinly
3 stalks celery, diced
1 can tomato soup
l/2 c. sugar
1/4 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste
Simmer carrots in salted water until just tender. Drain and cool. Alternate layers of carrots, pepper rings, onion and celery in medium casserole. Combine remaining ingredients in blender. Whirl until thoroughly mixed. Pour over vegetables. Refrigerate overnight.
