Guest Author - Linda Hamill
Carrot Soup, The French Version
Pronounced: soup / duh / kah roht
INGREDIENTS:
• 1 qt. water
• 4 large carrots, skinned and sliced round
• 1 large potato, peeled and cut into small pieces
• 1 large onion, chopped
• 1 tbs. olive oil
• salt and freshly ground pepper (add to your taste)
1. Bring the water to a boil/ add some salt/add vegetables.
2. Simmer for 15 mins.
3. Pour into a food processor or blender and purée.
4. Add salt and pepper.
Crockpot Glazed Carrots
INGREDIENTS:
2 lb. bag baby carrots or 6 speeled large carrots
1-1/2 cups water
1/4 cup honey
2 Tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well.
Carrot & Mandarin Orange Salad
3 cups shredded/grated carrots
1 cup raisins
½ cup Mayo, I use low fat Mayo and only ¼ cup
2 tbsp. maple syrup
½ cup cut-up mandarin oranges (Pineapple works well too)
Add all ingredients, Except fruit, into a large bowl and stir well.
Add fruit and mix well. Chill in the refrigerator for one hour so that flavors can blend and absorb. Enjoy!
Carrot and Apple Muffins
1) Slice 5 Granny Smith Apples and put in baking dish.
2) Mix 1/2 cup sugar, 2 tsp. cinnamon and 1/4 tsp. nutmeg. Pour over apples.
3) Mix 1 cup sugar, 1 cup flour, 3/4 tsp. salt, 1/2 tsp. baking powder and 1 egg. Mix until crumbly, then pour over apples.
4) Melt 1/4 cup margarine and pour over apples.
5) Bake 350° for 40-45 minutes.
*Soothing Ginger Tea
1 tsp. ginger (adjust to taste)
Water
Boil water, remove from heat, fill your cup with water, steep ginger to your taste and enjoy.
*This is great for digestion and intestinal problems.
Casserole Delight (Hamill Recipe)
1 cup carrots grated
1 cup corn
1lb lean gound beef
2 cups of brown gray or your choice of gravy
8 potatoes cut into big chuncks
Preheat oven to 450 degrees. Chop peeled potatoes, and cut into chunks. Add a little bit of water and then cook potatoes until you can poke them with a fork. Add gravy, and let potatoes cook until gravy boils. In another pan, cook ground beef throughout and then set aside on warm. Add frozen corn and carrots into the gravy, and let cook for 10 minutes. Test potatoes again with a fork to make sure they are cooked. Drain fat from ground beef and add to casserole. Preference: let gravy set longer and cook into the meat. Cook for 45 minutes.
Serves: 4
*Bisquits go great with this recipe!
