---

I can hardly believe it's Sept. already. A good clue is the Minn. State Fair started a few days ago, and when that happens, Sept. is just around the corner. It's about carrots today. I've been digging carrots at our garden for 2-3 weeks and they are still growing, almost too large. So, I've been "putting by" all sorts of veggies. Whether its freezing or canning, it seems that most of the veggies come at one time. My pantry cupboard is getting full, and that's ok. I love digging in the dirt to retrieve potatoes, beets, carrots, not to count all of the above ground fruits of the seeds.

Carrots have a high water content, making them a low in calorie veggie. They are also good for our eyes. Did you ever see a rabbit wearing glasses? I think I should do recipes at this point.

CARROT PINEAPPLE BREAD

3 eggs

2 c. sugar

1 c. canola or vegetable oil

1 c. shredded carrots

1-8 oz. can crushed pineapple, undrained

2 t. vanilla

3 c. four

1-1/2 t. cinnamon

1 t. baking soda

1/2 t. salt

In a large mixing bowl, beat together first 3 ingredients; add next 3 ingredients. In another bowl, combine dry ingredients; stir into carrot mixture. Pour into 2 greased and lightly floured 9 x 5 loaf pans. Bake at 325 degrees for 60-70 minutes or until center tests done. Cool in pans for 10 minutes; remove to wire rack to cool completely.

Makes 2 loaves.

+++++

CARROT, COCONUT, ALMOND CAKE

1-1/2 c. flour

1 1/2 t. baking powder

1-1/2 t. salt

1 t. cinnamon

1 c. each, sugar and canola or vegetable oil

1 c. shredded carrots

1/2 c. each, chopped almonds and raisins

2-2/3 c. (7 oz.) angle flake coconut

1-16 oz. can cream cheese frosting or 2 c. homemade cream cheese frosting

In a medium bowl, stir together first 4 ingredients. In a large bowl, beat in sugar and oil, at medium speed until well mixed. Stir in flour mixture. Add eggs one at a time, beating after each addition. Stir in next 3 ingredients and 2/3 c. coconut. Pour into greased and floured bundt pan or 6 c. ring mold. Bake at 350 degrees 35-40 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan; cool completely on rack. Frost cake, sides and top. Cover frosting with remaining coconut.

Makes 12 servings.

+++++

ZESTY CARROT CASSEROLE

3-1/2 c. carrots, peeled and cut into 1/2-inch pieces

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 or cracker crumbs

2 T. butter or margarine, melted

1/2 c. shredded sharp cheddar cheese

Cook carrots until just tender. Put in 1-qt. casserole; set aside. In a small bowl, combine next 5 ingredients, mixing well. Combine next 5 ingredients, mixing well. Pour over carrots. Sprinkle over top. Bake uncovered at 350 degrees for 25-30 minutes. Remove from oven and sprinkle with cheese. Return to oven for 2-3 minutes or until cheese has melted.

Makes 6 servings.

TFD: Minutes at the table don't put on weight...it's the seconds!

---