CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
Brown hamburg and onion.
Add remaining ingredients.
If using canned carrots, use liquid as part of the water amount.
If using fresh carrots, cook separately until tender.
Simmer 1/2 hour.
Cut carrots in lengthwise strips or use the canned carrots. Cook until just tender, about 15 to 20 minutes. Place in a shallow baking dish. Mix other ingredients and pour over carrots. Top with bread crumbs or Pepperidge Farm herb dressing (1/4 cup), 1 tablespoon butter and dash of paprika. (May also sprinkle with parsley.) Bake 15 to 20 minutes at 375\u00b0.
Ok, pretty simple and to the point here.
Drain carrots very well -- the water doesn't do good with the Velveeta. Place in microwave safe dish.
Cube Velveeta and place in bowl with carrots.
Microwave on high for 1 minute intervals, stirring after each time so the Velveeta doesn't burn until creamy.
NOTE: fresh carrots can be used, you just have to cook them first. However, there is something with the canned carrots that make this better.
Clean carrots with vegetable brush; slice the fresh carrots (not too large).
Steam fresh carrots or drain canned carrots. Slice green bell pepper and onion into rings.
Combine with cooked carrots.
Combine all other ingredients and pour over vegetables. Let stand in refrigerator overnight.
This keeps very well.
Cook carrots until tender; drain.
Add remaining ingredients, except onions.
Heat gently until cheese is melted.
Put in serving dish.
Top with green onions.
Serves 6.
Cut carrots into long strips; set aside.
(Can use canned carrots.)
Mix water, salt, brown sugar, oleo and cinnamon into 1 1/2-quart microwave-safe casserole.
Microwave on High until oleo is melted (45 seconds).
Stir to blend.
Stir in carrots until coated.
Cover.
Microwave until carrots are tender, 5 to 8 minutes.
Stir once.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
Cook carrots until barely tender; drain and cool. (I sometimes use canned carrots.)
Mix seasonings, soup, onion and bell pepper. Pour over carrots.
Place in covered bowl and refrigerate 12 hours before serving.
Keeps well for at least a week.
Melt butter; blend in cornstarch.
Add honey, lemon juice and cinnamon.
Cook, stirring constantly, until mixture boils.
Add glaze to sliced carrots and grapes.
Stir to mix.
Cook carrots in a small amount of water until tender; drain. In a sauce pan combine butter and sugar; heat until sugar is melted.
Add carrots and turn to coat; heat though.
Slice carrots and place in 1 quart baking dish with butter and brown sugar.
Cover tightly and microcook for 9 to 11 minutes. Stir after 5 minutes.
Mix water and cornstarch until smooth and stir into carrot mixture.
Add pecans.
Cover and microcook for about 3 minutes or until thickened.
Stir before serving.
Can use canned carrots. Be sure to drain, always vent.
eans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt
Boil or steam carrots, reserving carrot water.
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Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
ooked.
Serves 15.
Recipe can be doubled, tripled to
ixture, cocoa powder, beans, diced carrots, honey or maple syrup, garlic
et aside.
Julienne the carrots into thin slices. See a
Stir canned milk and garlic powder until