Combine carrots, butter, brown sugar and applesauce; heat and serve.
Season cold cooked carrots as suggested in the recipe; place in baking dish.
Cover; bake in oven at 350\u00b0 for 15 minutes. Yields 6 servings.
Wash carrots; place them in a small quantity of boiling water. Cook them covered, until tender, about 20 to 30 minutes.
Allow a shorter cooking period for cut-up carrots.
Let them absorb the water in which they are cooked.
Add to 2 cups cooked carrots:
1 tablespoon butter, 2 tablespoons honey, 1/2 teaspoon ginger and dash of freshly ground pepper.
Simmer carrots in this mixture until well glazed and serve.
Melt butter in skillet, stir in brown sugar, mustard and salt.
Add cooked carrots, heat, stirring constantly until carrots are glazed, about 5 minutes.
Saute pepper and onion in oil.
Add other ingredients.
Last add cooked carrots.
Simmer 15 or 20 minutes.
Serve very warm.
Heat together brown sugar and butter until sugar dissolves. Add cooked carrots; cook over medium heat, turning carrots until well glazed, about 12 minutes.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots.
Heat, stirring constantly, until carrots are glazed, about 5 minutes. Sprinkle with parsley.
Serves 4.
Drain cooked carrots.
In a small saucepan, combine sugar, cornstarch, salt and ginger.
Add orange juice.
Cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more. Stir in margarine.
Pour over hot carrots, stirring lightly to coat.
Heat cooked carrots and drain.
Cook over ingredients over slow heat about 20 minutes.
Pour over carrots.
Let set in refrigerator a couple of days before serving.
This is easy to mix at home and take along on campouts.
Mix all ingredients (except carrots) together.
Cook 15 minutes.
Add to cooked carrots.
Refrigerate overnight.
Mix together sugar, cornstarch and salt.
Add the 1/3 cup pineapple juice, vinegar and soy sauce and bring to a boil.
Add cooked carrots and crushed pineapple.
Heat and serve.
Combine all the ingredients for sauce.
Slice the onion into circles and add to sauce.
Mix in cooked carrots.
Refrigerate 24 hours before serving.
Mix water, onions, horseradish, salad dressing, salt and pepper and pour over the cooked carrots.
Top with bread or cracker crumbs and butter or margarine.
Bake in a 375\u00b0 oven for 15 to 20 minutes.
Boil or steam carrots, reserving carrot water.
I
Combine carrots, bacon, onion, salt and pepper in an oiled 1-quart casserole.
Sprinkle with brown sugar and butter or margarine.
Cover and bake at 400\u00b0 for 25 to 30 minutes.
Yield: 6 servings.
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Mash 2 C cooked carrots with 4 T butter in
br>Throw in skillet some carrots, celery, parsley.
Dump in
Cook stew beef and onions with water in crock-pot on low all day.
Add tomatoes, carrots, potatoes, bouillon, basil, Sweet 'N Low, salt and pepper.
You may thicken with cornstarch or flour, if desired.
Cook
carrots,\tdrain
and
cool.
Chop onion and green pepper;
mix
all other ingredients in saucepan and heat until smooth
and sugar is melted.
Allow to cool, pour mixture over vegetables.
Cover\tand
refrigerate.
Best
when marinated at least 12 hours.
Keeps for 2 weeks in refrigerator.
Place carrots in a saucepan and pour in just enough water to cover.
Bring to a boil and simmer until carrots are tender (about 10 minutes).
Drain water from pan.
Add butter and brown sugar to the carrots and stir to dissolve.
Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
I like to sprinkle with a little salt when serving.