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Give carotene if you care.

Gifts from the stovetop are gifts from the heart. For generations, Christmas kitchens have been filled with the aromas of home-cooked foods, prepared for family and special friends. It is still the thought that counts. And thinking about the continued good health of loved ones is truly a gift that keeps on giving.

Carrots are rich in vitamin A and carotene, which has been consistently linked to protecting against forms of cancer.

Forget calorie-rich sweets. Surprise all with delicious, colorful carrot recipes, wrapped in beautiful glass containers. Laber food gifts, indicating the name of the recipe, the date, and that it should be refrigerated.

A gift of good food will always receive a warm welcome.

Carrots Caribbean-Style

(Makes 1 2/3 cups)

2 cups fresh carrots cut in julienne strips 3/4 cup pineapple juice 3/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/16 teaspoon ground black pepper

In medium saucepan, combine fresh carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are crisp-tender, about 15 minutes.

Per serving (1/2 cup):

Calories: 83 Sodium: 57 mg Fat: 0.4 grams Cholesterol: 0 mg

Merry Carotene

Marinated Carrots

(Makes 8 servings)

2 pounds carrots, cooked (do not overcook) 1 medium bell pepper, sliced or slivered raw 1 medium onion, sliced 1 can tomato soup 1 1/2 teaspoons hot Tabasco 1/4 cup oil 3/4 cup apple-cider vinegar 1 teaspoon dry mustard (or can use prepared mustard)

Whip all marinade ingredients well. Drop onion and pepper slices into marinade. Pour marinade over drained, slightly cooked and sliced carrots. Place in refrigerator. Store and chill for 8-12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). Suggestions for gift-giving: Fill pint jars with these, top with lid.

Per serving (1/2 cup):

Calories: 73 Sodium: 182 mg Fat: 4 grams Cholesterol: 10 mg

Italian Marinated Carrots

(Makes 3 cups)

1 pound carrots, peeled and cut into 1/2-inch slices (about 3 1/2 cups) 1/2 cup olive oil 1/4 cup wine vinegar 1 tablespoon oregano leaves, crumbled 2 teaspoons instant minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper

In medium saucepan, bring 1/2 cup salted water to boil. Add carrots. Return to boil. Reduce heat and simmer covered until carrots are just tender, about 10 minutes. Drain off liquid. In 1-quart jar, combine oil, vinegar, oregano, garlic, salt, black pepper, and sugar. Add drained carrots; mix well. Cover and refrigerate 24 hours, shaking jar at least once.

Per serving (1/2 cup):

Calories: 150 Sodium: 163 mg Fat: 13.7 grams Cholesterol: 0 mg

Carrot-Potato Soup

(Makes 6 servings)

1 tablespoon safflower oil 3/4 cup chopped onion 2 cans (12 ounces each) carrot juice 1 3/4 cups diced peeled potatoes 1/4 teaspoon salt (optional) 1/4 teaspoon ground mace 1/16 teaspoon ground black pepper 1 cup skim milk 1/4 cup plain low-fat yogurt Grated raw carrot

In medium saucepan, heat safflower oil until hot. Add onion; saute until transparent, about 5 minutes. Add carrot juice, potatoes, salt, mace, and black pepper. Bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 8 minutes. Remove from heat. Pour half of hot mixture into container of electric blender. Whirl until smooth, stopping blender and scraping down sides of container. Remove to bowl and repeat with remaining mixture. Return all to saucepan; add milk. Heat until hot. Serve each portion topped with 1 tablespoon yogurt and spinkle of grated carrot.

Per serving (2/3 cup):

Calories: 110 Sodium: 390 mg Fat: 2.8 grams Cholesterol: 1 mg

Herbed Carrot Salad Dressing

(1 cup)

1/2 cup carrot juice 1/4 cup safflower oil 3 tablespoons lemon juice 2 tablespoons nonfat dry milk 1 teaspoon onion powder 1/2 teaspoon powdered mustard 1/2 teaspoon thyme leaves, crushed 1/2 teaspoon grated lemon peel 1/8 teaspoon salt 1/8 teaspoon ground black pepper

In jar with tight-fitting lid, combine carrot juice, safflower oil, lemon juice, nonfat dry milk, onion and mustard powders, thyme, lemon peel, salt, and black pepper. Shake until combined. Let stand for 1 hour. Serve over salad greens, if desired.

Per serving (2 tablespoons):

Calories: 72 Sodium: 101 mg Fat: 6.9 grams Cholesterol: trace

Savory Carrot Dressing

(Makes 1 1/4 cups)

1 tablespoon cornstarch 3/4 cup canned carrot juice, divided 1/4 cup chopped scallion (green onion) 3 tablespoons cider vinegar 2 tablespoons safflower oil 1/2 teaspoon crushed garlic 1/2 teaspoon salt (optional) 1/8 teaspoon ground black pepper

In small saucepan, blend cornstarch with 1/4 cup of carrot juice. Stir in remaining carrot juice. Cook and stir over medium heat until mixture boils and thickens, about 1 minute. Remove from heat. Stir in scallion, vinegar, safflower oil, garlic, salt, and black pepper. Cool. Serve over mixed greens, if desired.

Per serving (2 tablespoons):

Calories: 31 Sodium: 147 mg Fat: 2.7 grams Cholesterol: 0 mg
COPYRIGHT 1991 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Saturday Evening Post
Date:Nov 1, 1991
Words:848
Previous Article:Elegant hors d'oeuvres.
Next Article:Dr. Dean Ornish's healthy holiday buffet.
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