Wash and peel, scrub or scrape carrots.
Slice crosswise into rounds or lengthwise into sticks.
Bring water and salt to a boil in saucepan.
Add carrots and cover pan.
Cook over medium heat for 10 to 20 minutes, until tender.
Drain well.
Meanwhile, grate 1/2 teaspoon peel from orange.
Peel orange and cut into bite size pieces. Add orange pieces and peel, margarine and syrup to drained carrots.
Place over low heat and stir gently until margarine is melted and orange are heated.
Serve at once.
Makes 6 servings.
eat eggs; stir in marmalade, orange rind and mandarin segments, if
Peel and cut carrots into 3-inch pieces. Cook in boiling water until tender, about 10 minutes.
Drain.
Place in 9-inch baking dish.
Melt butter.
Add sugar and flour.
Mix well. Add orange zest and orange juice.
Boil 1 minute, stirring constantly.
Pour over carrots.
Bake 15 minutes.
Serves 6.
Heat butter in a large skillet.
Add sugar, orange juice and spices.
Cook for 3 minutes, stirring constantly.
Add carrots; spoon sauce over them.
Cover with orange slices and cook, partially covered, until carrots are tender.
Baste frequently with liquid while cooking.
Combine carrots, salt and water in a saucepan; cook until crisp tender. Drain and return carrots to pan and add orange peel, butter, oranges and onion. Heat through. Serve immediately.
lace eggs,sugar,lemon and orange rinds in a bowl over
In a saucepan, cook carrots in salted water until crisp-tender. Drain.
Return carrots to pan and add orange peel, butter, orange pieces and onion, if desired.
Heat through.
Serve immediately. Yield:
6 servings.
Slice carrots into rounds or sticks.
Add carrots to boiling salted water.
Cover and cook until tender; drain.
Add orange pieces, rind, margarine and syrup.
Place over low heat.
Stir gently until margarine is melted and orange is heated.
Serves 4 to 6.
Cook the orange juice with the sugar and butter. Add the orange.
Pour orange mixture over carrots and warm before serving. Serves 8.
Bring water to a boil.
Add carrots.
Cover and cook until tender.
Drain liquid, reserving 1/2 cup.
Add orange juice to reserved liquid.
Add cornstarch and cook over medium heat until thickened and clear.
Add sugar, carrots and orange sections. Heat thoroughly.
Wash and peel carrots.
Cook in a small amount of boiling salted water until tender.
Melt butter in a saucepan.
Combine sugar, cornstarch and salt.
Gradually add orange juice and lemon juice.
Add to melted butter and cook over moderate heat, stirring constantly, until thickened.
Pour sauce over carrots.
Serves 4.
Cook carrots and drain.
Combine margarine, sugar, orange juice and paprika in skillet.
Heat over medium heat until bubbly. Add carrots.
Cook for 5 to 8 minutes or until glazed, stirring constantly.
Scrape carrots.
Cut carrots into strips.
In a microwave dish, place carrots.
Pour in orange juice and white Karo.
Add brown sugar and salt.
Cook in microwave at 80% for 24 minutes, or until tender.
Add vanilla and nutmeg.
Take 2 tablespoons of cornstarch with a small amount of water and add to carrots.
Cook a few minutes until thick.
Keeps well in the refrigerator.
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Cook carrots in small amount of boiling water until tender. Combine remaining ingredients and cook over low heat until thick and bubbly.
Pour over hot carrots and stir gently to coat carrots. Serves 4.
Cook carrots in salted water until just tender.
Drain and pour carrots in a dish.
Combine orange juice, salt, sugar and pepper in a pan and boil for 2 minutes.
Pour over carrots.
Clean and cut carrots in julienne strips.
Cover with water and cook only crisp-tender.
Drain.
Cook butter, sugar, orange juice, nutmeg and cinnamon 4 minutes, stirring constantly.
Add Mandarin oranges.
Baste frequently until oranges are heated through.
Serves 12 to 16.
Serve hot or cold.
Steam carrots until almost tender.
Add butter, orange marmalade and dill.
Let stand 15 minutes; keep warm until serving.
Simmer sugar, margarine and orange juice for 15 minutes or until thickened.
Pour over carrots and oranges in casserole. Sprinkle with nutmeg.
Heat until bubbly and carrots are candied. (May be mixed the day before and refrigerated overnight.)
Cover carrots with water, bring to boil.
Simmer until crisp tender.
Melt butter, stir in orange juice concentrate, parsley and sugar.
Pour over carrots.
Cook and stir until glaze thickens.