Carrots

Carrots originated in Afghanistan 3000 years ago. Baby carrots, which were first introduced in 1989, are a smaller variety of the normal carrot and are planted close together in fields to keep the carrots from getting too big. After harvest, the carrots are washed in bleach water to remove dirt and mud. They are then polished to round off their ends, giving them their characteristic shape. When your baby carrots turn white, let them swim in cold water for a few minutes until they become vivid orange again. Carrots provide us with lots of vitamin A.

Cole Slaw

8 c. finely diced cabbage - (about 1 head)
1/4 c. diced carrot - (1 medium carrot)
2 T. minced onion
1/3 c. granulated sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
Cabbage and carrots must be finely diced, resembling confetti or orzo pasta.
In blender, blend together last 7 ingredients until smooth.
In large bowl or 2 gallon size zip-type bag, combine cabbage, carrots, minced onion and coleslaw dressing. Mix thoroughly.
If using bowl, cover. Refrigerate several hours or overnight before serving.

Hamburger Soup

1 lb. ground beef
5 c. water
1 lb. can whole tomatoes
1 c. chopped onion
2 or 3 carrots - sliced
2 ribs celery - sliced
1/3 c. pearl barley
1/4 c. ketchup
1 T. instant beef bouillon granules
1 or 2 t. seasoned salt - optional
1 t. dried basil leaves
1 bay leaf
Brown ground beef in a Dutch oven. Drain off fat. Add water, tomatoes and juice, onions, carrots, celery, barley, ketchup, bouillon granules, salt, basil and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and simmer slowly for 45 minutes. I have used a quart of home canned whole tomatoes and works well.

Carrot Soup

2 T. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots - grated
3 potatoes - grated
1/2 t. thyme
1/4 t. Tabasco sauce
1 t. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt
Melt butter and saute onion until tender. Add chicken stock and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and Worcestershire sauce and simmer until vegetables are tender, 30 to 40 minutes. Add milk and cheese and cook until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.

Ranch Stir-Fried Carrots and Garden Vegetables

1 cup broccoli florets, sliced into bite-size pieces
1 packet (1 ounce) Hidden Valley® The Original Ranch® Fiesta Ranch Dip Mix
1 red bell pepper, stem removed, seeded, and sliced
1 small yellow onion, peeled and thinly sliced
2 cups fresh baby carrots, tops removed, peeled and sliced in half, lengthwise
2 T. olive oil
Heat oil in a large skillet or wok over high heat.
Add veggies and stir-fry about 2 minutes making sure the veggies are well coated in the oil.
Add the Hidden Valley® The Original Ranch® Fiesta Ranch Dip Mix and continuously stir-fry about 8 more minutes or until veggies are crisp-tender.

Spiced Glazed Carrots

Packed with beta-carotene, these carrots flavored with honey, apple juice and cinnamon are hard to turn down. They boast a little kick that brings big flavor to your table!
1 pound fresh carrots, cut into 1/2-in. slices
3/4 cup unsweetened apple juice
1 cinnamon stick (3 inches)
3/4 t. ground cumin
1/2 t. ground ginger
1/4 t. ground coriander
Dash cayenne pepper
2 t. lemon juice
2 t. honey
In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender.
Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened. Yield: 4 servings.

Carrot Fritters

Delicate and decadent, these carrot fritters are a tasty treat any time. Tender carrots and zesty onions are deep fried into bite-sized fritters perfect for snacking or appetizers. Top with sour cream or ranch dressing and watch how quickly they disappear!
4 carrots, julienned
1 onion, minced
1 bunch green onions, chopped
1 c. all-purpose flour
1 tsp salt
¼ tsp ground black pepper
2 eggs
2 quarts oil for deep frying
In medium bowl combine carrots, onion, green onions, flour, salt and pepper.
In a small bowl beat eggs until fluffy. Mix into carrot mixture until thoroughly combined. Form into small patties approximately 3” in diameter.
Heat oil in large skillet or deep fryer. Fry fritters 3 minutes on each side or until cooked through. Place on paper towels to drain.

Carrot Marmalade

1 1/2 lb of brown sugar
3 cups of chopped carrots
4 medium oranges
1 large lemon
Water
Chop the carrots, oranges and the lemon.
Mix with sugar.
Allow to stand overnight.
In the morning, cook until the mixture gels.
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