Potluck Uncovers A New Twist On Carrots

KAY'S KORNER

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Here is the recipe I think everyone should keep in their files.

Four Essentials for Living

1. Show up and be present

2. Do what has heart and meaning

3. Speak your truth without name and judgment

4. Be unattached to outcome, but remain open to outcome.

I often get recipes in the mail so I save them up until I have enough to fill my column. I have some good ones here for you. I hope you like them.

A new twist on carrots

I tasted the following dish at a potluck, and I talked Rosalind Schuerer into giving the recipe to me. If you want a new way to serve carrots to your family try this they'll love it.

Rosalind's Copper Pennies

2 pounds of carrots, peeled, sliced thin and cooked until tender

1 medium green pepper, diced

3 medium onions, peeled, sliced thin and taken apart in rings

1 can tomato soup

3/4 cup vinegar

3/4 cup sugar

1 teaspoon prepared

mustard

1/2 cup salad oil

1 teaspoon Worcestershire sauce

In a large bowl layer carrots, green pepper and onions. Salt and pepper each layer. Mix remaining ingredients and pour over vegetables. Cover tightly and refrigerate overnight. Keeps well.

Rosalind's Carrots, for the microwave

1/2 teaspoon nutmeg

1/2 teaspoon salt'

1 Tablespoon sugar

1/4 cup water

2 cups sliced carrots

3 tablespoons butter or

margarine

In 1 1/2 quart glass casserole mix nutmeg, salt and sugar with water. Add carrots and dot with butter or margarine. Microwave (high) covered, 8-10 minutes, stirring halfway through cooking. Rest 5 minutes. Serves 4-6.

Betty Hicks' Mexican Flag Salad

3 large ripe avocados

1 1/2 teaspoons salt

1/4 teaspoon chili powder

2 tablespoons finely chopped yellow onion

2 envelopes Knox unflavored gelatin

1/4 cup cold water

3/4 cup boiling water

1 cup dairy sour cream (may substitute nonfat yogurt if calorie reduction is desired)

1 can Mexicorn

1 small bottle chopped pimentos

Tobasco (optional)

Peel, seed and mash avocados in a large bowl. Add salt, chili powder and yellow onion. Add Knox unflavored gelatin to 1/4 cup cold water. Stir until gelatin is softened. Thoroughly dissolve softened gelatin in 3/4 cup boiling water. Stir into avocado mixture. Add sour cream (or nonfat yogurt), Mexicorn and chopped pimentos. Fold in thoroughly. Add a few drops Tobasco if hotter Mexican flavor is desired.

Pour into 1 1/4 quart ring mold. Chill well until firm. Chilling will require from 3-4 hours. Unmold onto a plate by first running hot water over bottom of mold, placing plate atop mold, and then inverting the combination. Garnish with cilantro, parsley or watercress leaves. Serves 6-8.

Joanne Winter, summer resident of East Verde park, from Scottsdale, gave me this recipe which was given to her by her friend Betty Hicks, well-known golfer and aviator.

Hot Turkey Salad

4 or 5 cups cooked turkey, cubed (or chicken)

2 tablespoons lemon juice

3/4 cup mayonnaise

1 teaspoon salt

2 cups chopped celery

4 hard-boiled eggs, sliced (may omit)

1 can cream of chicken soup, undiluted

1 tablespoon minced onion

Place in large greased Pyrex pan. Top with 1 cup grated cheese, 3/4 cup slivered almonds, 1 1/2 cups crushed potato chips. Let stand overnight or several hours. Bake at 400 degrees for 30 minutes. May add cooked rice, to stretch.

Myra Faith, summer resident of Payson, from Mesa, sent me the above recipe which she got from her late sister Edith Taflan, of Monticello,Ill.

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