>beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots
f the beets and carrots for the dressing. Place the remaining beets and carrots in a
00b0 F.
Place the beets in a small ovenproof pan
Cook beets.
Slip off skins and julienne.
Julienne carrots or parsnips. Cook to desired tenderness.
Melt butter and add to it a little orange juice.
lace the beets in a large mixing bowl, and the carrots in a
he beets and lentils: in a medium saucepan, cover the beets with cold
Wash beets. Place in large saucepan. Cover with cold water. Bring to boil. Boil for 30 to 45 minutes, until tender. Drain; slip off skins. Cut beets into 1/4 inch slices. In 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in vinegar and water until smooth. Add margarine. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in beets and carrots until heated through. Ready to serve.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Spray roaster with Pam.
Fill with potatoes and carrots.
Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.)
Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350\u00b0.
Don't peek.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Layer 1 can of peas and carrots, half of the ground beef, half of the onion, peppers and soup in a casserole dish.
Repeat layers.
Bake at 350\u00b0 for 25 to 30 minutes.
While hot, sprinkle grated Cheddar cheese on top.
sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.
5 minute
Meanwhile, peel carrots; cut diagonally into 3/4
In a saucepan, add vinegar and brown sugar.
Stir and dissolve sugar.
Cook for 5 minutes on medium heat, while stirring.
Drain beets and julienne.
Drain pineapple.
Peel and shred carrots.
Combine beets, carrots and pineapple in a bowl.
Add balsamic mixture and toss.
Add the chopped walnuts, pepper and toss.
Chill for 30 minutes.
he lentils, onion, carrot, mushrooms and egg in a food processor
avy, measure what you have and add some chicken broth until
Place potatoes, beets, and carrots into a large saucepan and cover with water; bring