Cook carrots in salted water until tender.
Save 1/4 cup cooking liquid.
Cut carrots lengthwise.
Combine 1/4 cup cooking liquid with mayo, onion, horseradish, salt and pepper.
Pour over carrots.
Sprinkle crumbs on top.
Dot with oleo, paprika and parsley.
Cook uncovered for 20 minutes.
Cook carrots in salted water until just tender.
Reserve 1/2 cup liquid.
Arrange carrots in shallow baking dish.
Combine the reserved liquid with salad dressing, onion and horseradish.
Salt and pepper to taste.
Pour sauce over carrots.
Sprinkle with cracker crumbs; dot with butter.
Bake at 350\u00b0 for 30 minutes, uncovered.
Cook the whole carrots in boiling, salted water until tender. Reserve 1/4 cup of the cooking liquid.
Drain carrots; cut lengthwise into narrow strips and arrange in shallow baking dish (8 or 9-inch square).
Combine reserved cooking liquid with mayonnaise, onion, horseradish sauce and salt and pepper.
If desired, at this point, the carrots and sauce may be refrigerated.
Cook carrots until tender, about 15 to 20 minutes. Cook, covered, in small amount of boiling salted water. Drain carrots, reserving 1/4 cup liquid. Place carrots in 8 x 12 shallow baking dish. Combine cooking liquid, mayo, onion, horseradish, salt and pepper. When ready to serve, pour sauce over carrots. Sprinkle crumbs on top. Dot with butter, parsley and paprika. Bake 20 minutes at 350\u00b0. Great served with beef tenderloin.
In a saucepan, cook the carrots in boiling salted water until tender.
Drain the carrots and reserve 1/4 cup of the liquid. Arrange the carrots in a shallow 1 1/2-quart baking dish.
In a bowl combine the mayonnaise, carrot liquid, onion, horseradish, salt and pepper.
Pour the mixture over the carrots.
Sprinkle the casserole with the cracker crumbs, parsley flakes and paprika and dot with butter.
Bake the dish, uncovered, at 375\u00b0 for 20 to 25 minutes.
Serves 6 to 8.
Cook carrots in salted water until tender.
Cut carrots in strips and arrange in baking dish.
Combine liquids, salt, pepper and onion.
Pour over carrots.
Sprinkle crumbs on top.
Bake for 30 minutes at 375\u00b0.
Serves 8.
Cook whole carrots in salted water until tender, saving 1/4 cup cooking liquid.
Cut lengthwise in narrow strips.
Arrange in 9 x 9 baking dish.
Set aside.
Combine reserved carrot liquid with mayonnaise, onion, horseradish, salt and pepper.
To serve, pour sauce over carrots.
Sprinkle cracker crumbs on top.
Dot with butter.
Sprinkle with parsley and paprika.
Bake at 375\u00b0 for 20 minutes.
Place carrots in an ungreased 9 inch square baking dish. Add water and dot with butter.
Sprinkle with oregano and salt. Cover and bake for 1 hour and 15 minutes at 325 degrees.
Peel and cut carrots into diagonal slices.
Place in a 2 qt. pan with orange juice, olive oil, salt and sugar.
Add a dash of ginger.
Cover and heat to boiling, then reduce heat to medium low.
Cook until tender- about 35 minutes.
Add grapes.
Cook 5 minutes longer.
Serves 4.
Cook carrots until almost tender.
Add melted butter to Cheez Whiz, then fold in carrots.
Pour into baking dish; top with onions.
Bake at 300\u00b0 for about 15 minutes, or until onions are browned.
Preheat oven to 375\u00b0.
Cook carrots in boiling water until fork-tender.
Reserve 1/4 cup cooking liquid.
Cut carrots in narrow strips.
Arrange in 9-inch square baking dish.
Saute the carrots and onions.
When almost tender, add the rest of the ingredients.
Steam for a few minutes covered, over low heat, until carrots are tender.
Cut carrots into strips, about 2 cupfuls.
Cook until they are tender and drain.
Mix all remaining ingredients together in a skillet and heat until well blended.
Add carrots and saute them about 10 minutes, stirring so that all the strips are coated with the sauce.
Cook carrots until tender in boiling salted water.
Keeping 1/3 cup carrot water, drain carrots and place them in a 3-quart greased casserole or 9 x 13-inch pan.
Combine carrots, mayonnaise, onion, carrot water and horseradish.
Add salt and pepper to taste.
Top with crumbs and cheese.
Bake, uncovered, at 375\u00b0 for 20 minutes.
Cook carrots in boiling salt water until tender.
Drain. Combine with remaining ingredients, stirring to blend.
Heat thoroughly.
Serves 6.
Cook carrots and onion together until just tender.
Do not overcook.
Gently stir in the margarine, cheese and mayonnaise. Put mixture into casserole dish.
Top with about 1 cup crushed potato chips.
Bake at 350\u00b0 for about 30 minutes or until hot and bubbly.
Slice carrots; cook and drain.
Put in a 2-quart casserole. Add onion and green pepper.
Set aside.
Combine in saucepan the remaining ingredients.
Cook 5 minutes; pour over carrot mixture. Bake 30 minutes at 350\u00b0.
Cook carrots until slightly done.
Slice long ways in strips and place in baking dish.
Pour sauce made of the last 5 ingredients over carrot strips.
Top with butter or margarine, bread cubes then sprinkle with paprika and parsley.
Bake qt 350\u00b0 to 375\u00b0 for 15 to 20 minutes or until thoroughly heated but not too soft.
Steam carrots until still crisp; drain well and add pineapple and juice, raisins, Grande Marnier; simmer until hot.
Add a little brown sugar if preferred.
Serves 4.