DIRECTIONS FOR TURKEY:
NOTE: Even though
Place all ingredients in saucepan.
Cover and bring to boil, then simmer slowly for about 30 minutes.
Serves 2. This is a Weight Watchers recipe, 1 V, 1/3 Fruit.
One cup equals one serving.
Sweet potatoes may be cooked like this also.
Boil celery, onion & carrots in water with 2 cubes
navel oranges. Do your best to get only the orange
% you can set aside for a garnish. Cut the chicken
ff heat, cover, and wait for one hour.
Add Spirulina
nions and broth.
Microwave for about 2-3 minutes.
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
Bring to a boil.
Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
Return the carrots to the saucepan.
Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
Transfer glazed carrots to a warmed bowl and serve.
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Scrape and cut carrots into thin strips.
Place carrots in a deep 1/2-quart heat resistant, microwavable dish.
Set aside.
In a small microwavable bowl, combine remaining ingredients.
Heat, uncovered, on Full power for 1 minute or until butter is melted. Spoon butter-sugar mixture over carrots.
Heat, covered, on Full power for 7 minutes.
Spoon sauce over carrots and heat, uncovered, on Full power an additional 3 minutes.
Combine all ingredients except bread crumbs.
Mix lightly; add only enough water to make mixture workable.
Pat gently into a 6-cup ring mold, then invert on a rack in a baking pan.
Remove ring mold.
Or, shape meat loaf by hand into a big doughnut. Sprinkle top with crumbs, then bake in a moderate oven at 325\u00b0 for 1 hour. Remove to a platter and fill center with candied carrots.
Boil carrots, scrape and cut into strips.
Mix other ingredients in a baking dish and warm to make syrup.
Put carrots in syrup so it covers them.
Bake until candied in a 350\u00b0 oven.
For the potatoes, heat 4 tbsp
Cook carrots in a small amount of salted water for 10 minutes. Drain and set aside.
Combine next three ingredients in a skillet. Cook over low heat stirring constantly until cranberry sauce melts. Add carrots and stir gently.
Cook until heated.
6 servings.
Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil.
While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2\" long x 1/4\" wide strips) and place into boiling water.
Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl.
Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon.
Drizzle over carrots and parsnips, toss until coated, serve and enjoy!
For the meatballs, mix the beef,
o a rapid boil. Add carrots and boil 5-7 minutes
Bring water to a boil in large skillet; add carrots, cinnamon, cumin and ginger.
Reduce heat, cover and simmer for 10 minutes. Add honey and lemon juice; bring to a boil.
Boil, uncovered for 4 minutes or until liquid evaporates and carrots are tender.
Cut in fruit.
Soften cream cheese, add sour cream and other ingredients.
Mold in a ball and roll in crushed walnuts.
More fruit you put in prettier it is.
Nice for Christmas.
Makes two cheese balls (1/2 of recipe for one).
Roll balls in waxed paper. Better made the day before.