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I may be late with this column using carrots in recipes. There are so many vegetable and fruit recipes to choose from that I have to think back to see if I have chosen one or the other previously. That could be a while ago. If I’ve not shared these recipes with you in the past, I’m good to go.

Orange carrots, as well as winter squash and fruit, such as oranges contain carotene. What is carotene? Carotene in our foods converts to vitamin A in the liver. Vitamin A deficiencies can have a serious effect on the eyes. Did you ever see a rabbit wearing glasses? Before carrot cake, many cultures made candy and desserts from this long orange veggie, with the exception of the mini carrots available in grocery stores today. Jewish tradition is eating Tzimmes, or sweet carrot stew, at Rosh Hashanna. Carrot recipes it is.

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CARROT BANANA BREAD
1/3 c. vegetable oil
1 c. sugar
2 eggs
2 c. flour
1 t. baking soda
1/2 t. each, salt and cinnamon
1 c. mashed bananas  (2 to 3 small)
1 c. grated carrots
1/2 c. chopped pecans
 
 In a medium mixing bowl, combine oil and sugar. Add eggs, beat well. In another bowl, combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Turn into a greased 9x5-in. loaf pan.
 Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.  Makes about sixteen, 1/2 –in. slices.   
Note: For the best flavor, when cool wrap in foil and refrigerate for a 24 hours.

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CARROT, APPLE, RAISIN SALAD
2-3 lightly sweet, crunchy apples, diced (Honeycrisp, Regent, Red Delicious)
2 c. shredded carrots (2 large or 3 smaller)
2 c. pineapple tidbits or chunks, well drained
3/4 c. raisins
1/3 c. sunflower seeds

Dressing:
1/4 c. mayo
1/4 c. plain yogurt
Pinch of cinnamon or nutmeg
1/4 t. honey

 In a large bowl, gently combine all salad ingredients. In a small bowl, Gently combine dressing ingredients. Turn into a large salad bowl.  Makes  6-8 servings.

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This dessert is so-o-o good. It’s a bit putzy but absolutely worth the time involved!

HONEY PORK AND CARROTS
1 lb. pork tenderloin, thinly sliced
4 medium carrots, thinly sliced
3 T. butter or margarine
3 celery ribs, thinly sliced
1 small onion, thinly sliced
3 T. honey
1 garlic clove, minced
1/4 to 1/2 t. ginger
1/4 t. each, sage, salt and pepper
 In a skillet or wok, stir-fry pork and carrots in butter for 5-6 minutes. Stir in remaining ingredients. Cover and simmer for 10 to12 minutes or until pork is no longer pink and veggies are tender, stirring occasionally.  Makes 3-4 servings.

Thought for the Day:  Heaven is blessed with perfect rest, but the blessing of earth is toil.

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