Candied Carrots


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Posted by sherry on April 11, 2001 at 18:30:53:

In Reply to: Carrots posted by Ferne Gardner on April 11, 2001 at 12:06:02:

CANDIED CARROTS

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1 1/2 lb. finger carrots
6 Tbsp. brown sugar
1/2 tsp. salt
1 tsp. allspice
1/4 c. raisins
2 Tbsp. butter or margarine

Scrape carrots and remove ends. If carrots are large,
slice into finger-length pieces. Heat 1 inch of salted water
in medium-size skillet. Add carrots; bring water to boiling
again. Cover, reduce heat to simmer and cook until carrots are
tender, 15 to 20 minutes. Drain and set aside.
Meanwhile, combine brown sugar, salt, allspice, raisins
and butter in saucepan. Heat until sugar melts and mixture is
bubbly. Add carrots; cook over low heat, stirring often, until
carrots are well seasoned.
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ORANGE CARROTS

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1 lb. young tender carrots,
without tops
1/2 c. water
1/2 c. orange juice
1 Tbsp. margarine
1/2 tsp. pure vanilla
1/2 tsp. ground nutmeg
1/1 2 tsp. grated fresh orange
rind

Wash carrots and pare them with a vegetable peeler.
Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a
saucepan put water, orange juice and margarine; add carrots.
Cover tightly and simmer over low heat 25 minutes or until
carrots are crisp-tender.
Check to make sure that carrots don't burn because most
of the liquid will be absorbed; add a few tablespoons of water
if necessary. Sprinkle carrots with vanilla, nutmeg and orange
rind; mix well. Makes 4 (1/2 cup) servings.


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ORANGE SPICED CARROTS

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1 lb. young tender carrots,
without tops
1/2 c. water
1/2 c. orange juice
1 Tbsp. margarine
1/2 tsp. pure vanilla
1/4 tsp. ground nutmeg
1 1/2 tsp. grated, fresh
orange rind

Wash carrots and pare them with a vegetable peeler.
Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a
saucepan, put water, orange juice and margarine. Add carrots.
Cover tightly and simmer over low heat 25 minutes or until
carrots are crisp and tender. Check to make sure that carrots
do not burn, because most of the liquid will be absorbed. Add
a few tablespoons of water if necessary. Sprinkle carrots with
vanilla and orange rind; mix well.
For the diabetic: Nutritive values per serving:
Cholesterol 8 gram, protein 1 gram, fat 3 gram, calories 71,
sodium 41 grams.
For exchanges per serving: 1 vegetable exchange plus
1/2 fruit exchange plus 1/2 fat exchange.
Low sodium diets: Use unsalted margarine.

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GLAZED CARROTS

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2 pkg. medium carrots
1/2 c. packed brown sugar
1/4 c. water
1 Tbsp. butter
1/8 tsp. salt

Wash, scrape and slice carrots. Barely cover with
boiling salt water and boil uncovered for 10 minutes. Drain
carrots, saving cooking water. Combine remaining ingredients
in a saucepan and let boil for 5 minutes. Put carrots in
buttered baking dish. Pour hot syrup over carrots and bake for
15 minutes at 350 degrees or until carrots are tender. Occasionally
dripping syrup over the carrots.
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PECAN GLAZED CARROTS

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2 (1 lb.) cans sliced carrots
(or 4 c. frozen carrots)
2 Tbsp. butter or margarine
1/2 c. carrot liquid
3/4 c. light brown sugar
dash of salt
1/2 c. chopped pecans

Heat carrots in their own liquid, reserving 1/2 cup
liquid for sauce. (Cook frozen carrots according to package
directions and reserve 1/2 cup of cooking liquid.) Keep carrots
warm. In saucepan, combine butter, carrot liquid, brown sugar
and salt. Bring to boil; simmer 2 minutes. Add pecans. Pour
mix over drained carrots and stir gently. Makes 6 to 8 serv-
ings.



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