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The veggie has an orange body, bigger on the top than the bottom, has one leg, a tiny pointed foot, has green, sorta curly hair, likes to be in the dirt and when late summer comes, is pulled out of the dirt, has it's hair cut off, it's body scraped but is full of all kinds of nutrition. Of course, you know what it is...a carrot. Ask your children or grandchildren to describe a carrot and see what they come up with!

Ok, I'll talk about how many carrots equal whatever. 1 lb. of c's will serve 3-4 people, and will make 3-1/2 to 4 cups sliced or diced. 1 lb. raw c's, grated, makes about 3 cups. 1 lb. of cooked c's drained and mashed makes 1-1/3 cups. If you've never made mashed carrots, they're really good. Also, peel and cut c's in 2-inch pieces, cook and candy them as you would candied sweet potatoes.

ROASTED VEGGIES

1 lb. carrots (4 large) peeled, cut in half crosswise, then cut in half lengthwise

3 small red potatoes, scrubbed and quartered

2 medium onions, peeled and quartered*

4 cloves garlic peeled and each cut in half

2 T. olive or canola oil

1/2 t. dried thyme leaves

1/2 t. salt - optional

Pepper to taste...preferably fresh ground

1 t. lemon juice

Combine first 4 ingredients in a 9x13-inch pan. Drizzle veggies with oil and sprinkle with seasonings. Toss or stir to coat; spread in pan in a single layer. Roast on middle shelf of oven at 400 degrees for about 45 minutes or until tender and browned, turning at least every 15 minutes to brown evenly. Sprinkle with lemon juice and additional thyme if you wish.

Makes 4 servings.

Note: When I quarter onions, I poke a toothpick in the middle of the wedge so it sticks out on both sides. It holds the layers of onion so they don't fall apart.

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CARROT PENNIES

2 lbs. carrots, (about 7 cups) cut 1/4-inch thick, cooked tender crisp; drain well

1 large green pepper, cut into 2-inch julienne strips (like match sticks)

1 medium onion, sliced thin, separated into rings

1 can tomato soup

1/2 c. canola or vegetable oil

1 c. sugar

3/4 c. vinegar

1 t. worcestershire sauce

1/4 t. pepper

In a large bowl, combine first 3 ingredients. Combine rest of ingredients in a bowl until well mixed. Pour over carrot mixture, stirring to coat carrots. Refrigerate several hours before serving.

Makes 2 qts. Store in a jar with lid or in a plastic container.

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MARINATED CARROT/MUSHROOM SALAD

2/3 c. each, vinegar and canola or vegetable oil

1/4 c. diced onion

2 cloves garlic, minced

1/2 t. salt

1/4 t. fresh ground pepper or 1/8 t. regular pepper

1 t. each, sugar, dried basil and oregano leaves, crumbled

2 c. sliced carrots, cooked tender crisp

1-14 oz. can artichoke hearts, drained and cut in quarters

8 oz. fresh mushrooms, halved

1/2 c. large olives, cut in half

2 oz. jar chopped pimiento, drained or 1/4 c. diced sweet red pepper

Lettuce leaves

In a saucepan, combine first 9 ingredients; bring to a boil. Lower heat; simmer, uncovered, for 10 minutes. Combine next 5 ingredients in a large bowl. Pour hot dressing over veggies, stirring to coat. Cover; chill several hours, stirring occasionally. Drain, serve in a pretty lettuce lined bowl.

Makes 2 qts. Salad keeps well in the fridge for serveral days.

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This is a good side-dish veggie... a little different from buttered carrots.

ZESTY CARROT BAKE

4 c. sliced carrots, cut in 1/2-inch slices

2 T. minced onion

3/4 c. mayonnaise

1/3 c. water

1 T. prepared horseradish

1/4 t. pepper

1/2 c. dry bread crumbs

2 T. butter or margarine melted

1/2 c. shredded sharp cheddar cheese

In a saucepan, cook carrots until tender. Put in a 1 qt. baking fish; set aside. In a small bowl, combine next 5 ingredients; mix well. Pour over carrots. Combine bread crumbs and butter; sprinkle on top. Bake at 350 degrees for 25-30 minutes. Remove from oven; sprinkle with cheese. Return to oven for 2-3 minutes or until cheese melts.

Makes 6 servings.

TFD: To avoid trouble, breath through your nose; it keeps your mouth shut!

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