Recipe: Baked Grated Carrots (using chives, 1975)

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