Veggies

Vegetables

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Baked Carrots

• 2 cups grated raw carrots
• 1 cup bread crumbs
• 1/2 tsp. salt
• 1 onion
• 1 cup milk
• 3 Tbsp. Butter
• 2 eggs beaten

Fry the onions in the butter until slightly browned. Add the bread crumbs, then add all the other ingredients and mix well. Put the mixture into a greased casserole dish. Bake for about 45 minutes in 375 to 400 F oven.

Rum Glazed Carrots
This is a personal Favorite one of my daughter, she loves making this dish.

• 1 lb. of carrots
• Salt and pepper to taste
• 1 Tbsp. Rum
• 2 Tbsp. Sugar
• 2 Tbsp. Butter

Peel carrots and cut them into small pieces. Cook carrots. Leave small amount of the water on the carots and add sugar, butter, rum and seasoning. Cook until the water has evaporated leaving the carrots glazed. This makes about 4 servings.

Ginger Glazed Carrots

• 10 medium sized carrots
• 1 Tbsp. Honey
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 cup orange juice
• Parsley flakes for garnish
  

Dice carrots and boil them til tender, drain. Cook remaining ingredients in a saucepan til it thickens and boils for a bout 1 minutes. Stir in 2 Tbsp. of butter. Pour this sauce over the still hot carrots and sprinkle with oh parsley flakes.

Scalloped Carrots

• 2 1/2 cups sliced carrots
• 1 cup sliced celery
• 3/4 tsp. salt
• 1/2 tsp. onion salt
• Dash of pepper
• 5 Tbsp. Flour
• 2 Tbsp. butter
• 1/4 cup boiling water
• 1 chicken bouillon cube
• 1 cup milk

We want layers here. First set the bouillon cube in boiling water to dissolve. Arrange a layer of uncooked carrots and celery in a greased 1 1/2 to 2 quart casserole dish. Sprinkle with the salt, onion salt, pepper and flour mix. Dot with butter. Repeat carrot and celery layer. Add the milk to the bouillon and pour over the veggies. Cover with tin foil and bake 1 to 1 1/2 hours at 350F. You may want to put the casserole dish on a cookie sheet as you will get spillage.

Carrot Loaf

• 1 Small onion chopped
• 3 Tbsp. butter
• 1 cup bread crumbs
• 2 cups grated raw carots
• 2 eggs
• 1 cup milk
• 1 tsp. salt
• Dash of pepper

Brown the onion in melted butter then add it to the crumbs. Add carrots and milk, beaten eggs and seasoning to the crumb mixture. Mix well. Turn into a well greased baking dish and bake at 350F until loaf is firm. About 45 minutes. This may be served plain or with a white sauce. Serves 4 to 6.

Sweet & Sour Cabbage

• 1 head of red cabbage
• 2 Tbsp. Shortening
• 1 3/4 cups water
• 1 tsp. sugar
• Salt, pepper
• 1 small onion
• 1 apple, cut into quarters
• 1/2 cup vinegar
• 4 whole cloves
• 2 Tbsp. Flour

Cut thin slices of cabbage. Brown the onion. Add all the ingredients except flour. Cover, cook until cabbage is tender, takes about 30 minutes. Add the flour and cook until thickened. Serve and enjoy.

Home French Fries

• 3 or 4 medium to large potatoes cut into strips
• 2 Tbsp of oil if you have one of those pump sprayers for oil these are great for this
• Salt (seasoning salt if you wish) to taste

You will need to soak cut potatoes in cold water for 1 hour. Drain and dry them in a paper towel or cheese cloth. Put these into a large mixing bowl and mix in the oil (or spray) and a little salt as you will be adding more. Spread evenly on a cookie sheet and bake at 230C/450F for about 40 minutes. Turn a few times to help with cooking and browning. When done and browned sprinkle with salt and serve.

Potato Turtles

• 6 large size potatoes
• Oil

Wash the potatoes. Cut them in half lengthwise. Cut into cut surface of the potato 1/4 inch, making diced design. Pour a layer of oil on the cookie sheet with 4 sides. Place potatoes in the oil, cut side down. Bake at 200C/400 F for about 1 hr or until underside is crispy brown. Turtles give the combination of baked potatoes and french fries.

Great Potatoes

• 16 oz. sour cream
• 1/4 cup melted margarine
• 1 can cream of chicken soup
• 1 cup diced onions
• 8 oz. grated cheddar cheese
• 2 lb. bag of frozen hash browns
• Salt and pepper to taste
• 1 cup crushed corn flakes or potato chips for topping. I say use the corn flakes

Mix all ingredients but the corn flakes and put into a 9x13 inch greased casserole dish. Now sprinkle the crushed corn flakes over the mixed ingredients in the dish. Bake for 1 hr at 175C/325F. This maybe frozen.

Cheddar Cheese Scalloped Potatoes

• 1 can cheddar cheese soup
• 4 cups thinly sliced potatoes
• 1 Tbsp. butter
• Paprika
• 1/2 cup milk
• 1 small onion sliced

I want you to make up the soup first and stir it nice and smooth.