Apple and Carrot Casserole

6 large carrots
5 large Rome or York apples
5 tbsp. sugar
5 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. margarine
1/2 cup orange juice

Slice carrots thinly and cook in salted water for 5 minutes; drain.

Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole.

Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine. Pour orange juice over all. (Can be made ahead and baked just before serving).

Bake 30-40 minutes in 350 oven.

Makes 6 servings
Source: Virginia State Apple Board