BAKED GRATED CARROTS
"A colorful combination of bright orange and green, this dish has a fresh texture and flavor. It will be liked by people who prefer raw carrots to cooked ones, since the vegetable retains a garden fresh crispness."
3 cups grated carrots
2 tablespoons margarine
1 tablespoon lemon juice
salt (to taste)
1 tablespoon chopped chives
2 tablespoons dry sherry
Preheat oven to 350 degrees F.
Place grated carrots in a casserole. Pour over them the melted margarine, lemon juice, salt and sherry. Sprinkle with chives.
Bake for 30 minutes.
Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975
"A colorful combination of bright orange and green, this dish has a fresh texture and flavor. It will be liked by people who prefer raw carrots to cooked ones, since the vegetable retains a garden fresh crispness."
3 cups grated carrots
2 tablespoons margarine
1 tablespoon lemon juice
salt (to taste)
1 tablespoon chopped chives
2 tablespoons dry sherry
Preheat oven to 350 degrees F.
Place grated carrots in a casserole. Pour over them the melted margarine, lemon juice, salt and sherry. Sprinkle with chives.
Bake for 30 minutes.
Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Recipes for Fat Controlled Low Cholesterol Meals from the American Heart Association, 1975
MsgID: 3150455
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs and Spices (12 + Col...
Board: Daily Recipe Swap at Recipelink.com
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