ounds. Peel and cut the carrot into 1/2 inch pieces
alt and pepper. Place the carrot, celery and onion quarters into
Cook sliced carrots in salted water until fork-tender.
When cool, alternate layers of carrot slices, green pepper slices and onion rings.
Mix remaining ingredients and beat until completely blended.
Pour mixture over vegetables and refrigerate.
Can be prepared several days before serving.
Keeps well in refrigerator for a long time.
Excellent.
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.
n separate bowl, combine the carrot, oil and egg. Mix well
repare Strawberry cream cheese glaze recipe#to follow, spoon onto cake
Peel off the cover of carrot and radish, next cut them
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.
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