ize pan, heat the grated carrot, oats, milk, water, and salt
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
ELTED butter, add the shredded carrot (TIP: If you have a
fter use.
Just The Best Favourite Recipes From Canada's Top
Mix the first 7 ingredients in a bowl. Best to mix together with your fingers. Mix together last 3 ingredients for sauce in a separate small bowl.
Add mixture to a non-stick loaf pan
Make a small trough in the middle of the meatloaf to later allow the sauce to fill into.
Bake covered with tin foil in oven for 1 hour at 350 degrees. After 1 hour drain meatloaf of any juice.
Add sauce at this time, and cook for another 15 minutes uncovered.
Best served with mashed potatoes.
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
he salad: Place the potatoes, carrot and turnip in a medium
urger.
These are the best burgers you will eat, both
ervings.
Farm Journal's Best Ever Recipes.
Preheat oven to 325\u00b0F.
Mix all ingredients.
Spray 9x13-inch cake pan to grease.
Fill cake pan. Smooth top as best as possible.
Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).
rowned.
Add finely chopped carrot and next 4 ingredients.
he cake.
FOR THE CARROT DECORATIONS:
Take two small
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Add all ingredients except noodles and ketchup to pot with water.
Cook on low heat for 3 hours until chicken is really tender.
Remove chicken, debone, and pinch up.
While doing this, cook noodles in broth, removing onion and carrot.
Dice up carrot and throw onion away.
Turn off heat.
Add carrot, chicken and ketchup.
Stir well.
edium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme
In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.
lended. Fold in walnuts, raisins, carrot and drained pineapple. Pour batter
hickly slice onion and cut carrot into 1/4\" rounds.
nion, garlic, bacon and carrot, stirring, til carrot is just tender - about
*Mazola oil work best in recipe.