Guest guest Posted April 12, 1999 Report Share Posted April 12, 1999 I found my carrot cookbook so here are some of the recipes. The book is not vegetarian but it does offer quite a few recipes that are. If this is too many to send at one time, please let me know. JoAnn * Exported from MasterCook * Carrot and Apple Bake - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Fruits Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot coins -- sliced thinly 2 medium apples -- diced 1/8 cup onion -- minced salt to taste 2 tablespoons brown sugar 1/4 cup water 2 tablespoons butter or margarine 4 slices lemon -- sliced thinly Preheat oven to 375°F. In a covered casserole combine the carrots, apples, onion, salt and brown sugar. Mix them together well. Add the water, dot the mixture with butter or margarine and top with the lemon slices. Cover the casserole and bake for 20 to 30 minutes, or until the carrots are tender. Serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot and Pear Salad - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Fruits Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrot coins -- cooked 1/4 cup plain yogurt 1/8 teaspoon cinnamon 4 pear halves, fresh or canned -- drained lemon juice raisins (optional) Put the carrots into the refrigerator to chill while you blend the yogurt and cinnamon in a small bowl and set aside. Prepare the fresh pears and sprinkle them with the lemon juice to keep them white; or, drain the canned pear halves. Arrange the pears on crisp lettuce leaves. Divide the carrots evenly and arrange them in center of each pear half, either in a mound or in domino rows. Pour the yogurt mixture over the carrots and pears and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Latkes - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Pancakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked mashed carrots 1 cup cooked mashed potatoes 1 small onion -- minced 1/4 cup plain yogurt 3 eggs -- beaten salt and pepper In a medium mixing bowl combine the carrots, potatoes, onions and yogurt. Add the eggs, salt and pepper, and mix until all the ingredients are blended. Drop the mixture by tablespoons onto a hot oiled griddle and cook until they are brown and crispy on both sides. Serve the latkes hot, as you would potato pancakes. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Souffle - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 3 tablespoons flour 1/2 cup milk 4 cups grated carrots 3 egg yolks 2 tablespoons parsley -- minced salt and pepper 3 egg whites Preheat the oven to 350°F. Melt the butter in a medium saucepan, stir in the flour to make a smooth paste, and then blend in the milk and cook until thickened. Set the pan aside to cool. In a medium mixing bowl, combine the carrots, egg yolks, parsley, salt and pepper. Combine with the cooled flour mixture. Set aside. Beat the egg whites until stiff, and fold them into the carrot mixture. Pour the mixture into a buttered 1 1/2 - 2 quart souffle dish. Set the dish in a shallow pan of hot water and bake for 25 to 35 minutes, or until a kitchen knife inserted in the center comes out clean. Serves 4 to 6. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Timbales - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/4 cup milk salt and pepper 2 1/2 cups cooked pureed carrots 1 tablespoon parsley -- minced 1/2 cup soft bread crumbs 1/4 cup onion -- minced 1 tablespoon butter or margarine -- melted 1 parsley sprig Preheat the oven to 350°F. Beat the eggs in a large bowl with the milk until they are frothy and light. Add the salt and pepper, carrots, parsley, bread crumbs and onion. Beat together until they are well blended. Pour the mixture into custard cups or a ring mold brushed with the melted butter or margarine. Fill the cups or the mold two-thirds full. Place the cups or ring mold in a shallow baking pan with enough water to come halfway up the sides of the cups or mold. Bake the timbales for 30 to 40 minutes, or until they are firm. Serve in the cups or unmold the ring onto a platter. Garnish the dish with a sprig of parsley and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheery Carroty Corn Bread - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow corn meal 1 teaspoon salt 1 cup flour 4 teaspoons baking powder 1/4 cup butter or margarine -- softened 1/4 cup sugar 2 eggs 1/2 cup milk 1/2 cup pureed carrots Preheat the oven to 400°F. Combine the corn meal, salt, flour and baking powder in a medium bowl and mix them well. Set the bowl aside. In another bowl, beat the butter or margarine and sugar until they are light, then add the eggs, milk, and carrot puree. Beat the mixture thoroughly after each addition. Stir the dry ingredients into the carrot mixture and blend them into a smooth batter. Pour the batter into a well-oiled baking pan, and bake it for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve at once. Yield one 8 x 8 pan. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettucini Carrotini - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1/4 cup onion -- minced 1/2 cup celery -- minced 1 cup carrots -- grated 2 cups tomato -- cut in pieces 16 ounces tomato sauce -- canned 1/4 teaspoon oregano 1/4 teaspoon garlic -- minced 1 teaspoon sugar salt and pepper 8 cups water salt to taste 8 ounces fettucine noodles 6 tablespoons butter or margarine 1/4 cup parsley -- minced 1/2 cup sharp cheese -- grated In a medium saucepan, melt the 2 tablespoons of butter or margarine and saute the onions, celery and carrots until they are soft. Stir in the tomato pieces, tomato sauce, oregano and garlic. Blend them well and bring to a boil. Add the sugar, and salt and pepper to taste. Reduce the heat , cover the pan and simmer, stirring occasionally, for at least 30 minutes. If the sauce gets too thick, add a little water. Meanwhile, get the pasta ready by bringing the 8 cups of water to a boil in a large saucepan, add salt to your taste and prepare the noodles according to package directions. When the noodles are al dente, drain them well, return them to the pan, and toss them gently with the 6 tablespoons of butter or margarine and the parsley, making sure all are coated. If you have to keep them warm for a few minutes while you wait for the sauce, set the saucepan in a large container with a little hot water in it and set it on low heat. When the sauce is ready, turn the noodles out into a serving dish, spoon the sauce over the top and sprinkle with grated cheese. Serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macaroni Con Carrots - The Carrot cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts water 8 ounces macaroni 1 small onion -- minced 1 1/2 cups carrots -- grated 1 teaspoon salt or to taste 4 tablespoons butter or margarine 4 tablespoons flour 4 cups milk 1 1/2 cups grated cheese salt and pepper 1 cup potato chips -- crumbled Preheat the oven to 375°F. Bring the water to a boil in a large saucepan, add the macaroni, onion, carrots, and salt, and cook until the macaroni is tender, about ten minutes. Drain the mixture and turn it into a 3 quart casserole or other good sized baking dish. Set this aside. In another saucepan, melt the butter or margarine and stir in the flour to make a smooth paste. Gradually stir in the milk and bring it to a boil over medium heat, stirring it constantly to keep it from forming lumps. Add the cheese and the salt and pepper to taste. Stir until the cheese is melted. Pour the sauce over the macaroni, sprinkle with the crumbled potato chips, and bake, uncovered, for 30 to 45 minutes. Serves 4 to 8. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penelope's Favorite Picnic Salad-The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup green olives -- pitted 3 stalks celery -- diced 3 green onions -- diced 2 cups carrots -- grated salt and pepper 2 tablespoons vegetable oil 2 tablespoons wine vinegar salad greens In a large bowl, combine the olives, celery, onions, and carrots. Set aside. Combine the salt and pepper, oil, and vinegar and whisk until frothy and cloudy. Pour the oil and vinegar mixture over the carrot mixture, toss to coat, and serve on crisp salad greens. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three's Company Slaw - The Carrot Cookbook Recipe By : The Carrot Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 apples -- cored and diced 1 dash lemon juice 1 cup carrots -- finely grated 1 cup cabbage -- finely chopped 1/4 cup mayonnaise 1/4 cup plain yogurt 1 teaspoon sugar 1 dash salt 1 dash nutmeg shredded lettuce Sprinkle the apples with the lemon juice, then toss the carrots and cabbage in a mixing bowl. Set this aside. In a smaller mixing bowl, blend the mayonnaise, yogurt, sugar, salt and nutmeg well, then pour this mixture over the carrot mixture. Toss carefully but well, and then cover and chill for at least an hour before serving, to give the flavors plenty of time to get together. Serve on a bed of shredded lettuce. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Posted to Veg-Recipe 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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