Candied Carrots

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: CANDIED CARROTS : -------------------------------------------------------------------------------- : 1 1/2 lb. finger carrots : 6 Tbsp. brown sugar : 1/2 tsp. salt : 1 tsp. allspice : 1/4 c. raisins : 2 Tbsp. butter or margarine : Scrape carrots and remove ends. If carrots are large, : slice into finger-length pieces. Heat 1 inch of salted water : in medium-size skillet. Add carrots; bring water to boiling : again. Cover, reduce heat to simmer and cook until carrots are : tender, 15 to 20 minutes. Drain and set aside. : Meanwhile, combine brown sugar, salt, allspice, raisins : and butter in saucepan. Heat until sugar melts and mixture is : bubbly. Add carrots; cook over low heat, stirring often, until : carrots are well seasoned. : --------------------- : ORANGE CARROTS : -------------------------------------------------------------------------------- : 1 lb. young tender carrots, : without tops : 1/2 c. water : 1/2 c. orange juice : 1 Tbsp. margarine : 1/2 tsp. pure vanilla : 1/2 tsp. ground nutmeg : 1/1 2 tsp. grated fresh orange : rind : Wash carrots and pare them with a vegetable peeler. : Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a : saucepan put water, orange juice and margarine; add carrots. : Cover tightly and simmer over low heat 25 minutes or until : carrots are crisp-tender. : Check to make sure that carrots don't burn because most : of the liquid will be absorbed; add a few tablespoons of water : if necessary. Sprinkle carrots with vanilla, nutmeg and orange : rind; mix well. Makes 4 (1/2 cup) servings. : : -------------------------------------------------------------------------------- : ORANGE SPICED CARROTS : -------------------------------------------------------------------------------- : 1 lb. young tender carrots, : without tops : 1/2 c. water : 1/2 c. orange juice : 1 Tbsp. margarine : 1/2 tsp. pure vanilla : 1/4 tsp. ground nutmeg : 1 1/2 tsp. grated, fresh : orange rind : Wash carrots and pare them with a vegetable peeler. : Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a : saucepan, put water, orange juice and margarine. Add carrots. : Cover tightly and simmer over low heat 25 minutes or until : carrots are crisp and tender. Check to make sure that carrots : do not burn, because most of the liquid will be absorbed. Add : a few tablespoons of water if necessary. Sprinkle carrots with : vanilla and orange rind; mix well. : For the diabetic: Nutritive values per serving: : Cholesterol 8 gram, protein 1 gram, fat 3 gram, calories 71, : sodium 41 grams. : For exchanges per serving: 1 vegetable exchange plus : 1/2 fruit exchange plus 1/2 fat exchange. : Low sodium diets: Use unsalted margarine. : -------------------------------------------------------------------------------- : GLAZED CARROTS : -------------------------------------------------------------------------------- : 2 pkg. medium carrots : 1/2 c. packed brown sugar : 1/4 c. water : 1 Tbsp. butter : 1/8 tsp. salt : Wash, scrape and slice carrots. Barely cover with : boiling salt water and boil uncovered for 10 minutes. Drain : carrots, saving cooking water. Combine remaining ingredients : in a saucepan and let boil for 5 minutes. Put carrots in : buttered baking dish. Pour hot syrup over carrots and bake for : 15 minutes at 350 degrees or until carrots are tender. Occasionally : dripping syrup over the carrots. : ----------------------- : PECAN GLAZED CARROTS : -------------------------------------------------------------------------------- : 2 (1 lb.) cans sliced carrots : (or 4 c. frozen carrots) : 2 Tbsp. butter or margarine : 1/2 c. carrot liquid : 3/4 c. light brown sugar : dash of salt : 1/2 c. chopped pecans : Heat carrots in their own liquid, reserving 1/2 cup : liquid for sauce. (Cook frozen carrots according to package : directions and reserve 1/2 cup of cooking liquid.) Keep carrots : warm. In saucepan, combine butter, carrot liquid, brown sugar : and salt. Bring to boil; simmer 2 minutes. Add pecans. Pour : mix over drained carrots and stir gently. Makes 6 to 8 serv- : ings.

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