Carrots, Not Just Good for You, but Tasty Too

Brown Sugar Carrots recipe
3/4 pound medium carrots, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar, packed
Dash of salt

Cut carrots in half, both crosswise and lengthwise.

Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.

In the same saucepan combine butter or margarine, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with pepper.

Makes 4 servings.

Carrot Patties recipe
1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tablespoons melted butter or margarine
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons dry breadcrumbs
1 egg yolk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
All-purpose flour
Hot vegetable oil

Combine first nine ingredients, mixing well. Shape into 8 patties and dust each lightly with flour. Fry in hot oil until browned on both sides; drain on paper towels.

Serves 6 to 8.

Carrots in Almond Sauce recipe
1 pound carrots, Julienned or thinly sliced
1/2 cup thinly sliced green onions
1/4 cup butter or margarine
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

In a saucepan, cook carrots in a small amount of water until crisp-tender. Drain. Transfer to a serving bowl and keep warm. In the same pan, sauté onions in butter until tender.

Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots, stir to coat

Lemon Parsley Carrots recipe
Makes 4 servings.

1 pound carrot sliced 1/4 -inch thick (3 cups)
2 tablespoons water
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon parsley chopped fresh
1/2 teaspoon lemon peel grated
2 teaspoons lemon juice
1/4 teaspoon salt

Place carrots and water in a 2-quart covered glass casserole. Microwave, covered, at 100% power (700 watts) 8 to 9 minutes until crisp-tender, stirring once after 5 minutes. Drain. Stir in butter, sugar, parsley, lemon rind and juice, and salt. Microwave, covered, at 100% power 1 to 1 1/2 minutes until heated through.

Pineapple Carrots recipe
8 medium carrots, cut into julienne strips
1 cup orange juice
1 (16 ounce) can juice-pack pineapple tidbits
4 teaspoons cornstarch
1/2 teaspoon ginger

Cook carrots in orange juice in covered saucepan just until tender-crisp, stirring occasionally.

Drain pineapple, reserving juice. Blend reserved juice with cornstarch and ginger in small bowl. Add with pineapple to hot undrained carrots. Cook over low heat until thickened, stirring occasionally.

Serves 8.

Sweet Raspberried Carrots recipe
6 whole carrots, scrubbed
1/2 cup raspberry jam
3 cloves minced garlic
1 tablespoon cider vinegar
1 teaspoon fresh snipped dill (or a pinch of dried dill)

Scrub the carrots and steam until just fork tender. Drain and arrange on a platter. Bring the remaining ingredients, except the dill, to a boil and cook, stirring constantly until thick. Pour over the carrots. Cover and put in the refrigerator to marinate until serving time. Just before serving, sprinkle with the dill.

This is a wonderful way to dress up carrots for a party platter.