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What's up doc? Eating just one carrot a day is like signing a daily health insurance policy. You may be surprised to know that cooked carrots are better for you than raw ones. Why? It is because the cellulose-stiffened cell walls (don't ask me what that means...it's what the book says!) are partially dissolved, making the nutrients more readily available. Like a teenager, the younger and slimmer they are, the sweeter the carrots will be. If you buy them with the green tops on, be sure to cut them off before storing them in a plastic bag in the fridge as the tops rob the carrots of moisture. If you can find carrots with the tops on, buy them rather than the packaged as they are sure to be fresher.

How many carrots to buy for how many people? 1 pound of carrots will serve three to four people. 1 pound of carrots will yield 3-1/2 to 4 cups, sliced or diced. 1 pound of raw carrots, shredded makes about 3 cups.

Let's do some recipes using carrots.

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GOLDEN CARROT BAKE

3 c. shredded carrots (1 lb.)

2/3 c. long grain rice

1/2 t. salt

1-1/2 c. water

2 c. shredded Cheddar cheese

1 c. milk

2 beaten eggs

2 T. instant minced onion or 3 T. minced, fresh

1/4 t. pepper

In a saucepan combine carrots, rice, salt and water. Bring to boiling; reduce heat and simmer, covered, for 25 minutes. DO NOT DRAIN. Stir in 1-1/2 c. of the shredded cheese, milk, eggs, onion and pepper. Turn into a 1-1/2 qt. casserole.

Bake, uncovered, at 350 degrees for 50-60 minutes. Top with rest of cheese. Return to oven to melt cheese, about 2 minutes.

Makes 6 servings.

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Some like kohlrabi, some don't. If you do, you'll like this combination casserole.

CARROT-KOHLRABI BAKE

4 medium carrots, bias-sliced 1/2 inch thick

3 medium kohlrabi, peeled and sliced 1/2 inch thick

1/42 c. diced onion

2 T. butter or margarine

2 T. flour

1/2 t. salt

1-1/2 c. milk

3 T. snipped fresh parsley

1 T. lemon juice

3/4 c. soft bread crumbs

1 T. butter or margarine, melted

In a small saucepan, cook kohlrabi in small amount of boiling water 15 minutes. Add carrots; cover and continue cooking till veggies are tender, 10-12 minutes. Drain. In the saucepan cook onion in the 2 T. butter until tender but not brown. Blend in flour, salt and a dash of pepper. Add milk slowly, cooking and stirring until thick and bubbly. Stir in cooked veggies, parsley and lemon juice. Turn into a 1 qt. casserole. Combine bread crumbs and melted butter sprinkle around edge of casserole.

Bake at 350 degrees until heated through, 25-30 minutes.

Makes 6 servings.

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SUNSHINE CARROTS

8 medium carrots, bias sliced about 1/2 inch thick

1 T. sugar or brown sugar

1 t. cornstarch

1/4 t. ground ginger

1/4 t. salt

1/4 c. orange juice

2 T. butter, melted

Cook carrots 10-15 minutes or until tender, drain. Meanwhile, in a small saucepan combine sugar, cornstarch, ginger and salt. Add o.j.; cook stirring constantly, till thickened and bubbly. Boil one minute; remove from heat. Stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley and orange twist if you wish.

Makes 6 servings.

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Thought for the day

It takes a good person who is happy in the good fortune of another.

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