ounds. Peel and cut the carrot into 1/2 inch pieces
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
peed until blended. Fold in carrot and next 3 ingredients.Pour
nother five minutes with onion, carrot, pepper (green).
Wait till
ntil crepe batter is consumed; recipe should yield 12 crepes from
reparing the rest of the recipe.
Toss carrots, onion, whole
our vegetable peeler make long carrot \"noodles\". This is the bulk
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
repare Strawberry cream cheese glaze recipe#to follow, spoon onto cake
Combine honey, egg, oil, cinnamon and carrots in a large bowl.
Combine flour and baking powder; add to carrot mixture.
Mix together.
Dough will be stiff.
Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
Cool on rack before storing.
n separate bowl, combine the carrot, oil and egg. Mix well
Peel off the cover of carrot and radish, next cut them
Grease 3 small loaf pans; line with wax paper.
Mix well 1 1/4 cups sugar or substitute, 2 eggs, 2/3 cup oil, 1 teaspoon vanilla, 1 cup shredded carrot and 1/2 cup chopped nuts.
Mix and add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon baking powder.
Mix until moist.
If you double recipe, use only 1 teaspoon soda.
Bake at 350\u00b0 for 1 hour.
Freezes well.
Cook carrots until tender; press through a ricer and measure 2 cups.
Season.
Beat eggs slightly and add milk, then blend with carrot mixture.
Pour into well-greased ring mold and set in a pan of warm water.
Bake in a moderate 375\u00b0 oven for 35 minutes.
The center is filled with fresh peas topped with whipped cream.
Grate carrot and potatoes.
Measure and set aside.
Cream butter; add sugar and blend well.
Add carrot and 1/2 potatoes and mix well.
Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together.
Dissolve soda in remaining 1/2 cup of potatoes and add it last.
Mix lightly together.
Pour into buttered bowls.
Tie down and steam for 3 hours.
(I double this recipe.)
This pudding is good with caramel sauce over it.
ixing bowl, stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey
mix, set aside.
Grate carrot & potato, set aside.
Cream
ize pan, heat the grated carrot, oats, milk, water, and salt