Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 lb carrots
2 ears corn-on-the-cob or
1 . 2 cups corn kernels
1 bunch sage or basil leaves
1 red or green bell pepper
1 . halved, seeded & sliced
1/2 tsp red chili flakes
1/3 cup vegetable oil
1/4 cup red wine vinegar
1 1/2 tsp sugar
1/4 tsp thyme, crushed
1/4 tsp rosemary, crushed
1/4 tsp black pepper
1 can black, red, kidney or pinto
1 . beans, 15oz, drained
1 salad greens or sage leaves
1 paprika

Instructions:
Trim the carrots and cut into narrow, short ...

1 lb carrots, cut into 4-inch julienne s, trips
1 cup vinegar
1 cup water
2 tsp salt
1 1/2 tsp dill seed
1 1/3 tsp mustard seed
1 cl garlic, cut in half
2 tbsp sugar

Instructions:
Cook, carrots, covered, in one inch of boiling water 3-4 minutes until
tender-crisp. Place in jar. In small saucepan, bring remaining ingredients
to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in
fridge.

Per serving: 2g protein, 1g fat, 22g carb., 1141mg sodium, 0mg ...

8 fresh beets, with tops
8 fresh carrots
1 1/2 tbsp olive oil
1 tsp lemon juice
1 tsp basil
1 tsp oregano
1 tbsp finely chopped beet leaves from top, s
3 hard boiled eggs, chopped
1 tbsp sesame seeds

Instructions:
Wash beets. Trim bottom of each bulb and cut stems 4 inches from beet bulb
top. Mince beet leaves and reserve. Place beets and carrots on steamer
rack in pot, and steam 20-40 minutes, or until tender when pierced with a
fork. Rinse with cold waer, peel

3 cup carrots, coarsely shredded
3 tbsp butter =or=-
3 tbsp margarine
1/4 tsp anise seed
3/4 tsp salt
1/2 tsp sugar
2 tbsp water
1 1/2 cup grapes, seedless

Instructions:
Combine first 6 ingredients in a 1-quart saucepan. cover and cook for 5 to
10 minutes or until carrots are tender. Stir in grapes and serve hot.

SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman
Servings: 6

3/4 lb fresh carrots
1/2 cup chicken broth
1 dash onion powder
2 tbsp fresh lemon juice
1/2 tsp ground ginger
1 tbsp fresh parsley, chopped
1 tbsp whipped butter

Instructions:
Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly. Food Exchange per
serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg; CAR: 13g; PRO: 1g;
SOD: 68mg; FAT: 3g;

Sou ...

3/4 lb fresh carrots
1/2 cup chicken broth
1 dash onion powder
2 tbsp fresh lemon juice
1/2 tsp ground ginger
1 tbsp fresh parsley, chopped
1 tbsp whipped butter

Instructions:
Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

So ...

6 large carrots, peeled, and
sliced in half lengthwise
3 tbsp lite soy sauce
3 tbsp rice vinegar
2 garlic cloves, minced
2 tsp sesame oil
2 tsp minced ginger
1/4 tsp Chinese five-spice powder

Instructions:
In a large pot of boiling water, add the carrots and parboil for 5 minutes.
Drain and rinse with cold water.

In a large glass dish, combine the remaining ingredients. Add the carrots
and marinate for 30 minutes.

Prepare an outdoor grill with an oiled rack set 4

1 lb baby carrots
2 tbsp butter
2 tbsp honey
1/2 tsp lemon juice
1/2 tsp ground ginger
1/4 tsp salt

Instructions:
Place the carrots in a medium saucepan. Add enough water to cover and
bring to a boil over high heat. Reduce the heat to medium-high, cover, and
cook for 15 to 20 minutes, or until desired tenderness; drain well.

In the saucepan, melt the butter over medium heat. Add the remaining
ingredients; mix well.

Return the carrots to the saucepan and toss ...

1 (1-pound) bag peeled baby
1 carrots or
1 lb peeled carrots no more than
1 an inch in diameter, cut in
1 2 1/2 inch lengths
1/4 cup balsamic vinegar
1/2 tsp oregano
2 large cloves of garlic, minced
2 tbsp olive oil

Instructions:
Steam carrots, covered, in a steamer basket over simmering water for
about 5 minutes, or until crisp-tender. While carrots are steaming,
combine remaining ingredients to make dressing. Place hot carrots in
a pie plate or wide dish with ...

3 cup carrots, sliced
3/4 cup water
1/2 cup salt
1/2 tsp lemon peel, freshly grated
2 tsp lemon juice
1 tbsp parsely, fresh chopped
2 tbsp butter or margarine
1 dash of liquid sweetner

Instructions:
Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve ...