1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf,
ELTED butter, add the shredded carrot (TIP: If you have a
ize pan, heat the grated carrot, oats, milk, water, and salt
Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl, and mix well. Chill until ready to use.
To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid.
Pack \"scoopers\" in separate containers.
Saute the onions and garlic in olive oil over medium heat until onions are translucent.
Add carrot to mixture and simmer for 4 minutes.
Add the remaining ingredients.
Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
Serve with italian or sourdough bread slices.
Mix all ingredients in casserole; pour carrot juice on top and heat in oven for 20 minutes at 375\u00b0.
Serves 6 to 8.
n the shredded zucchini and carrot.
Stir the flour, wheat
nd set aside.
Add carrot slices to the pot containing
In a 1 1/2-quart casserole, combine boiling water and butter; stir until butter is melted.
Stir in brown rice, wild rice, onion, salt and pepper.
Cover; bake at 375\u00b0 for 70 minutes.
Stir in carrot and frozen peas.
Cover and bake about 10 minutes or until rice is tender.
Sprinkle pecans on top.
Fry bacon pieces.
Remove bacon and saute onion, green onion and carrot.
Leave crisp.
Add meat, peas, salt and pepper.
In a separate pan, cook 2 scrambled eggs.
Chop eggs and add to meat mixture.
Add cooked rice to meat mixture and stir.
Add 1/4 c. soy sauce and stir until ready to serve.
Cream together\tthe
eggs, oil and sugar.
Add carrots, pineapple (juice
and all), walnuts, raisins and vanilla.
Add flour, salt
and
soda,
beating until well mixed.\tPlace in 2 greased and brown paper lined 8 x 5 x 3-inch pans.\tBake for 1 hour at 350\u00b0, or until done.
Great for cream cheese sandwiches.
very day. Sure, it's great as a fresh sauce, but
preheat oven 375 degrees.
In large bowl, beat butter and sugars until light and fluffy.
beat in egg and vanilla.
beat in drained pineapple, carrots and pecans.
In medium bowl, combine remaining ingred.
beat into pineapple mixture until blended.
drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.
bake 15-20 minutes or until golden.
leave on cookie rack for 2 minutes and then place on cool surface.
They are great with milk.
Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
This travels well and tastes great at room temperature.
Saute onion and garlic until clear.
Add carrot, celery and turkey; saute a few more minutes, stirring often, until turkey is browned.
Add gravy, soy sauce and ginger.
Mix 1 tablespoon cornstarch into 1/2 cup or more of cold water.
Stir very well. Gradually add this to the turkey mixture, stirring over medium heat until bubbly and thickened.
If too thick, add water until gravy is right.
Add remaining vegetables and serve over rice or noodles.
Clean, wash and prepare all veggies for an electrical juicer. Drink at room temperature or slightly chill.
Great as a breakfast drink with a bagel or toast.
Or as an evening cocktail.
Mix cabbage, pepper, onion and carrot together.
Pour oil and vinegar over all.
Mix and let stand for 10 minutes.
Drain. Whish together salt, pepper, sugar and mayo.
Pour over slaw and mix well.
Serve.
lumped bulgur, onion mixture, beef, carrot, garlic, Worcestershire sauce, salt and
cup of cream, the carrot juice, the agar agar, the
rom heat. Add contents of carrot and raisin pouch. Let stand