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 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.
Heat butter and oil.
Add carrots and brown sugar.
Stir as if frying potatoes.
Takes about 5 to 10 minutes.
Cook to your taste, crunchy or soft, and lightly browned on edges.
Serves 2. This is as good as candied yams or sweet potatoes.
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.
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.
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!
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Set out a small baking dish.
Wash carrots and scrape.
Cook whole carrots 15 to 25 minutes or until just tender.
Meanwhile, combine brown sugar, water and margarine in small saucepan.
Cook over medium heat until sugar is dissolved.
Drain carrots and place in baking dish.
Cover with sugar mixture.
Bake at 350\u00b0 about 10 minutes or until carrots are completely glazed.
Baste occasionally.
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.
Peel and slice the carrots and cook them in boiling water until they are tender.
Drain off the water.
Add the unsalted butter and sugar to the carrots and cook until the butter and sugar are melted.
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.
Pour carrots with liquid from 1 can in medium saucepan. Sprinkle sweetener over and add butter.
Bring to a boil and cook over medium heat until all of the liquid is gone.
Stir occasionally. Add 1 tsp. butter when liquid is gone to glaze the carrots.
Scrape and cut carrots into thin strips.
Place carrots in a deep, 1 1/2-quart, heat-resistant, nonmetallic casserole.
Set aside.
In a small, heat-resistant, nonmetallic bowl combine remaining ingredients.
Heat uncovered on Full power 1 minute or until butter is melted.
Spoon butter sugar mixture over carrots. Heat covered on Full power 7 minutes.
Spoon sauce over carrots and heat uncovered on Full power an additional 3 minutes.
Set out small baking dish.
Wash carrots and pare or scrape (peel).
Cook whole carrots 15 to 25 minutes or until just tender. Meanwhile, combine brown sugar, water and butter or margarine in a small saucepan.
Stirring constantly, cook over medium heat until sugar is dissolved.
Drain carrots and place in baking dish.
Cover with sugar mixture.
Bake at 350\u00b0 about 10 minutes or until carrots are completely glazed; baste occasionally.
Takes 30 minutes, yields 6 servings.
Cut carrots, first cross-sectioned, then in half. In a small saucepan, heat 1 inch of water to boiling over medium heat. Add carrots and heat to boiling. Cover and simmer until tender, about 15 minutes. Drain and return to saucepan.
Add butter, brown sugar, and lemon juice to carrots; cook over medium heat, stirring gently, until sugar has dissolved and carrots are glazed, about 5 minutes.
Cook carrots in boiling cup of water until tender.
Remove carrots.
Add to water 1 cup of sugar and butter.
Cook on low flame until thickens.
Add carrots and vanilla.
Simmer 5 to 10 minutes longer.
Peel and cut carrots into sticks.
Cook until tender-crisp; drain.
Melt margarine in frying pan.
Add orange peel, brown sugar and carrots.
Cook and toss until sugar is melted and carrots are glazed.
Cook carrots in boiling water to cover in large saucepan.
Add carrots.
Sprinkle with sugar and nutmeg.
Cook, stirring, for 5 minutes or until carrots are glazed.
Preheat oven to 325\u00b0.
Put carrots in saucepan.
Cover with boiling salted water.
Cover and cook just until tender.
Drain. Combine sugar and cinnamon.
Alternate layers of carrots and apples in greased casserole.
Sprinkle sugar mixture over each layer.
Dot top with butter or margarine.
Bake 45 minutes or until apples are tender.
Yield: 4 to 6 servings.
Cook carrots in a small amount of salted water. Boil 10 minutes; drain. Combine next 3 ingredients in a medium skillet; cook over low heat, stirring until cranberry sauce melts. Add carrots and stir gently. Cook over medium heat until thoroughly heated. Serve hot.