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I’m talking about the cartoons of old that included Elmer Fudd, Road Runner, Three Little Pigs, etc. but I can’t forget the ever popular cartoon... Bugs Bunny. I picture him holding a carrot and saying, “What’s up Doc?” And so it’s about carrots today.

Carrots are as old as dirt in which they were planted. Growing up on our small farm, dad planted a lot of veggies to put by for the winter. We had a sand filled bin on our dirt floor basement where beets and carrots were put to keep them from spoiling. I’m sure many of our older farmers did the same thing in those days. 

There were no pressure canners then and I remember Mom canning veggies in a big oval shaped copper kettle big enough to hold several jars. She sat in the living room in a rocking chair waiting for three hours for the beans to cook, adding wood to the kitchen stove to keep the water boiling. Memories of days gone by. And now we’re canning with a pressure canner on a gas or electric stove in about 20 minutes.

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CARROT PINEAPPLE SLAW
Salad:
4 c. shredded carrots
2 c. shredded green cabbage
2-8 oz. cans crushed pineapple, drained well, saving juice
1/2 c. chopped walnuts or pecans

Dressing:
1/2 c. mayo
2 T. sugar
2 T. cider vinegar
1/4 t. white pepper

In a large bowl, mix together salad ingredients. In a small bowl, stir together dressing ingredients including pineapple juice. Pour dressing over slaw. Mix together gently. Cover and refrigerate two to 12 hours. When ready to serve, gently stir together again. Makes eight servings.

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SUNSHINE 
CASSEROLE
2 c. finely shredded carrots
2 c. cooked long grain rice
2 eggs, beaten
1-1/2 c. diced processed American cheese
1-16 oz. can cream style corn
1/4 c. milk
1 T. butter or margarine, melted
1 T. dried minced onion or 2 t. minced fresh onion
1/2 t. salt
1/4 t. pepper

In a large bowl, combine all ingredients, mixing well. Turn into a two quart casserole dish. Bake uncovered, at 350 degrees for 35-45 minutes or until set. Makes six to eight servings.

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This dessert is smooth and a good way to end a meal.

CARROT PUDDING
2 c. cooked, mashed carrots
1 c. milk
1/2 c. butter, softened
3 eggs
1/4 c. sugar
2 T. minced onions
1 T. flour

Cook chunks of carrots until soft; drain. Put in a large bowl and add the remaining ingredients; beat until smooth. Turn into a lightly greased two quart casserole dish or nine inch by nine inch baking dish. Blake uncovered at 350 degrees for 45-55 minutes or until center is firm to the touch. Cool completely. Serve in sherbert glasses or sauce dishes. Top with a dollop of whipped cream if you wish. Makes eight servings.

Note: If baking in a 9x9 inch pan, shorten baking time to about 40-45 minutes.

After eating all this, we turned orange!

Thought for the Day: Don’t worry about the opposition. Remember a kite rises against the wind, not with the wind.

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