8-4-99 Recipes Using Carrots: Side Dishes Part 2 (8 Recipes)

Terrytx (10:37:30 AM) :

Zesty Carrots
Recipe By :Houston Chronicle-11/23/98
Serving Size : 6

6 to 8 carrots, cooked and cut in strips
1/4 cup water or cooking liquid from carrots
2 tablespoons grated onion
2 tablespoons prepared horseradish
1/2 cup mayo ( can use light)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup saltine cracker crumbs
1 tablespoon softened butter
dash paprika
chopped parsley -- garnish

Preheat oven to 375 degrees. Arrange carrots in a shallow 1-1/2 to 2-qt. casserole. In a bowl, combine the next 6 ingred. Pour over carrots. Top with cracker crumbs, butter and paprika. Bake 15-20 min. Garnish with parsley.Susan,IL (10:46:01 AM) :

Herbed-Seasoned Vegetables
Recipe By : Susan Wilson
Serving Size : 4

8 onions -- small
4 large carrots -- cut 1 inch thick
4 small squash (zucchini or yellow) -- sliced, 2 inches
1/4 cup butter -- melted
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram

In saucepan cook onions and carrots in small amount of salted water till nearly tender, about 20 minutes;drain. Combine butter and spices. On skewers, alternately thread vegetables. Grill over medium heat till done, about 20 minutes; turn and brush frequently with butter mixture.
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NOTES : I have also added small boiled potato chucks with the other veggies.Carrie,.CA (11:13:04 AM) :

Glazed Carrots with Onion
From "More Favorite Brand Name Recipe Cookbook"

2 cups pared and diagonally sliced carrots
1 medium onion, thinly sliced
1/4 cup firmly packed light brown sugar
2 TB butter
1/4 teaspoon nutmeg

In medium skillet or saucepan, partially cook carrots in water (about 10 minutes); drain. Stir in onion, sugar, butter and mutmeg. Simmer, stirring occasionally, 15 minutes or until tender.

Makes 4 servings Debbie.D.,.AL (12:10:10 PM) : AU GRATIN CARROTS

2 lbs. carrots, peeld and sliced
1/2 cup chopped onion
1/4 cup butter, divided
3 T. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
4 oz. Cheddar cheese, shredded
2 T. fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrtos until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onoin in 3 T. butter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in cheese just until melted. Add carrots and parsley. Pour into an 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 for 20-25 minutes or until bubbly. Yield: 8-10 servings. Debbie.D.,.AL (3:48:07 PM) : ROASTED CARROTS

Preheat oven to 400 degrees. Use thin carrots. Peel as many as you want and wash and dry them. Baste the carrots lightly with olive oil, grind black pepper over them, and bake on a cookie sheet for about 1/2 hour or until carrots are soft and beginning to turn a nice caramel color.

Fran,.ME (5:08:14 PM) : Heavenly Carrots

4 c cooked carrots, sliced
1 1/2 c. croutons
1 c. grated sharp cheddar cheese
2 eggs, beaten
1.4 tsp. light cream
1/4 c. butter, melted
1 1/2 tsp. Worcestershire sauce
s and p to taste

Butter a 1 1/2 qt. casserole.
Place cooked carrots in casserole
Stir in croutons and cheese
In separate bowl, mix rest of ingredents well, then pour over carrot mixture
Bake, uncovered at 400 for 20 minutes

Fran,.ME (5:21:27 PM) : Scalloped Carrots

This recipe is enough for 8-10, (or reduced to fit your family size)

3 lbs. carrots, pared, sliced diagonally
(It's abot 18-20 carrots)
2-3 Tbsp butter
1/2 finely chopped sweet onion
1/4 c. flour
1 tsp salt
1/4 tsp dry mustard
pepper
1/4 tsp ground celery seed
2 c. milk
Buttered bread crumbs (about 3 Tbsl butter and 1 1/2 c. dry bread crumbs
1 8 oz. pkg Kraft Olde English Cheese

Partially cook the carrots ( I microwave mine till tender/crisp)
saute onion in butter.
Add flour and stir well, then stir in rest of ingredients except the bread crumbs.
Contiually stir til the sauce is smooth, you may add more milk if sauce is too thick
Layer 1/2 carrots in a 2 qt. casserole or 8"x 8" x 2" pan.
Add cheese and then the remainder of the carrots.
Pour sauce over carrots and top with a VERY generous layer of buttered bread crumbs.
(May be frozen at this point if you wish)
Bake at 350, about 25 minutes (uncovered) til bubbly and golden.Dawn,NY (6:17:45 PM) : Carrots and Zucchini

1 lb Large carrots
1 lb zucchini, grated
3 tb Butter
1/3 c Water
1/4 c Light brown sugar
2 tb French Dijon Mustard
2 tb Minced Parsley
2 tb Tarragon
3 ea Green onions, chopped fine

Peel the carrots and cut into thin sliced. Place with the zucchini and the butter in a 4-cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed.

Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period.