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home : news : news
August 19, 2019

8/1/2019 3:52:00 PM
Get a boost of Vitamin A

It's about carrots today. It's a very convenient vegetable that can be combined very well with almost all slow cooking foods, or eaten raw from a relish tray or celery sticks filled with “ants on a log” (peanut butter with raisins on top... some protein in these logs!)

This ancient vegetable has been grown for over 2,000 years. Legend has it that when they were brought to England from the Greeks and Romans, the women wore the wispy fern-like leaves of the carrot in their hair. I don't think the leaves looked too good after a few minutes. So much for hair pieces!

Note: When I buy carrots or take them from the garden I cut off the ends, wash them, dry on paper towel, put them in the fridge (don't put them in a plastic bag, yet). Wait until they are cold, then put them in a plastic bag, tie with a twist-tie and put them back in the fridge. Why all this? They won't sweat if they are cold before putting them in the bag and they will keep two weeks or longer.

Let's eat carrots....one way or another...

You may have made this carrot condiment before, or misplaced the recipe, as I did, but I found it. It's a tasty “go along” for many meals.

COPPER PENNY
CARROTS
5 c. sliced carrots, cut in 1/4-in. slices, cooked until crisp-tender, drained
1 medium green pepper, diced (about ¾ c.)
1 small onion, diced (about ½ c.)
Marinade:
1 can tomato soup
¾ c. sugar
½ t. each, salt and pepper
½ c. canola oil
1 t. Worcestershire sauce
¾ c. vinegar

Cool carrots completely. Transfer to a large bowl; add green pepper and onions, mixing well; set aside. Combine marinade ingredients in a medium saucepan, stirring well. Heat to boiling. Pour over carrot mixture. Cool completely. Put in frig, covered, for 8 hours or overnight. Gently stir now and then. Makes about 8 cups.

+ + + + 

CARROT COCONUT CAKE
1-1/2 c. canola or vegetable oil
2 c. sugar
2 t. cinnamon
2 t. vanilla
1 t. salt
4 eggs, slightly beaten
2-1/4 c. flour
2 t. baking soda
1-8 oz. can crushed pineapple, undrained
2 c. each, shredded coconut and shredded carrots
1 c. walnuts, chopped fines, optional

In a mixing bowl, combine first 5 ingredients, mixing well. Add eggs, beat well. Combine flour and baking soda; stir into egg mixture, beating well. With a large spoon, fold in carrots, coconut, pineapple and nuts. Turn into a greased or sprayed 9x13 -in. baking pan. Bake at 350 degrees for 50-60 minutes. Test with a toothpick inserted near center after 50 minutes. Cool completely. Frost with cream cheese frosting... recipe follows. Makes 12-16 servings.

Frosting:
6 oz. cream cheese, softened
2-1/2 to 3 c. powdered sugar
½ c. soft butter or margarine

In a medium bowl, combine all ingredients, start with 2-1/2 c. powdered sugar, mixing until smooth. If frosting is too thin to spread on cake, add more powdered sugar.

+ + + + 

ORANGE-RAISIN CARROTS
8 medium-size carrots, peeled and sliced (about 1/2-in. slices)
1/3 c. each, raisins and orange juice
1 T. firmly packed brown sugar
1 t. cornstarch
½ t. grated orange rind
¼ t. ginger


In a large saucepan, bring 1-inch of water to a boil over high heat. Add carrots. When boiling again, lower heat and simmer, covered, for 8-10 minutes or until carrots are crisp-tender; drain.
Meanwhile, in a small saucepan, stir together remaining ingredients.. Bring to a boil over medium , stirring constantly. Cook 2 minutes or until mixture is thickened, stirring constantly.
Pour over carrots; toss until mixed. Makes 4-5 servings.

+ + + + 

I don't know how this recipe got its name. Perhaps the smokey flavor of the bacon?

CHUCK WAGON
CARROTS
3 c. sliced carrots (slice carrots 1/2-inch thick)
3 strips bacon, fried until just crisp, drained on paper towel and coarsely crumbled
3 T. butter or margarine
1 T. firmly packed brown sugar
2 T. sliced green onion
¼ t. salt and pepper

Put carrots in a 2 qt. saucepan with enough water just to cover. Bring to a full boil. Lower heat to medium and cook until carrots are crisp-tender, 8-10 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Makes 4 servings.

Thought for the Day: A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken!





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