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Show Cooking with carrots can be delicious By LUCILLE STRINGHAM CARROT CASSEROLE 3 cups sliced carrots, cooked 1 can (10!j oz.) cream of celery soup 1 cup shredded cheese V cup dry bread crumbs 1 Tbsp. margarine or butter, melted Mix carrots, cheese and soup together and place in baking dish. Mix crumbs with the melted butter or margarine and sprinkle on top of the carrot mixture. Bake 20 minutes mi-nutes or until crumbs are brown. Serves 6. CARROT CABBAGE SLAW 4 cups shredded cabbage 2 large carrots, shredded fine Vi green pepper cut in thin strips 3 Tbsp. chopped onion 3 Tbsp. oil 3 Tbsp. vinegar 2 tsp. celery seed 2 tsp. sugar 1 tsp. salt Vi tsp. dry mustard Vt tsp. pepper Place all ingredients in a bowl and toss lightly. Cover bowl and chill until flavors are well blended. BACON WITH CARROTS 1 pound of small carrots or car-rots car-rots cut in chunks, peeled 1 cup boiling water 'j tsp. salt 3 Tbsp. butter Little pepper to taste 4 slices bacon, cooked, crumbled crum-bled Cook the carrots in boiling water and salt until just tender crisp. Drain. Stir in butter and pepper and the crumbled bacon. Serve at once. Serves 6. PICKLED CARROTS Fix several days before serving and chill 1 pound carrots, peeled 3 cloves garlic minced 2 Tbsp. chopped onion 3 Tbsp. salad oil V cup vinegar Vi tsp. salt Vi tsp. dry mustard Vt tsp. pepper 1 Tbsp. pickling spice 1 medium onion, peeled and sliced thin Cut carrots in 3 inch x V inch long strips. Cook garlic and onion in salad oil until tender, about 5 minutes. Stir in vinegar and salt, dry mustard, pepper, pickling spice, tied in cheese cloth, and the carrots. Cover and simmer 3 minutes. mi-nutes. Carrots should be crisp and crunchy. Remove the pickling spice. Arrange the carrots in a shallow shal-low baking dish and place the onion sliced thin on top of the carrots. Cover and refrigerate until time to serve, spooning some of the liquid over the carrots from time to time while it is refrigerated. Serve cold on a plate surrounded with short lengths of celery and cherry tomatoes. toma-toes. Makes enough for ten servings. serv-ings. CARROT CAKE 2 cups sifted flour 2 tsp. baking powder 1 Vi tsp. baking soda 1 '2 tsp. salt 2 tsp. ground cinnamon 2 cups sugar 1 Vi cups salad oil 4 eggs 2 cups finely grated carrots 1 can (8'j oz.) crushed pineapple Vi cup nuts 1 cup coconut Cream cheese frosting Sift together the dry ingredients. Add sugar, oil, and eggs. Mix well. Add carrots, pineapple, nuts and coconut. Stir well. Pour into three 9 inch layer pans that have been greased and floured. Bake for 40 minutes at 330 degrees. Remove from oven and let stand a few minutes mi-nutes in pans. Turn out on racks to cool. Can be baked in a large dripper drip-per pan, baked for 50 minutes. Frost with cream cheese frosting. CREAM CHEESE FROSTING Vi cup butter or margarine 1 8-pz. pkg. cream cheese 1 tsp. vanilla 1 pound powdered sugar Cream cheese and butter together and add vanilla. Add powdered pow-dered sugar and beat well. If too thick add a little milk. |