SUNSHINE CARROTS

Liz Briggs

7 or 8 medium carrots

 1 Tbsp. granulated or brown sugar

1 tsp. cornstarch

1/4 tsp. ground ginger

1/4 cup orange juice

2 Tbsp. butter

 

Slice carrots crosswise about 1/2 inch thick. Cook in boiling salted water until just tender, then drain. Meanwhile, in small saucepan combine sugar, cornstarch,­ginger, and 1/~ tsp. salt. Add orange juice; cook, stirring constantly, till thickened and bubbly. Boil 1 minute; remove from heat. Stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley and orange twist if desired. Makes 6 servings.

 

CHEESE FROSTED CAULIFLOWER

Gail Moser

Cook whole or separated cauliflower and drain. Combine 1/2 cup mayonnaise and 2 teaspoons prepared mustard; spread over cauliflower. Top with 3/4 cup shredded sharp process cheese. Bake at 375 degrees about 10 minutes or till cheese is melted and bubbly.

 

CRISPY FRIED VEGETABLES

Patricia McGee

3/4 cup corn starch                1/2 cup water

1/4 cup flour                      1 egg, slightly beaten

1 tsp. baking powder               1 qt. corn oil

1/2 tsp. salt                      1 qt. corn oil

1/4 tsp. pepper

 

Stir first 5 ingredients together in a bowl. Add water and egg; stir until smooth. Pour corn oil into large skillet ­to depth of 1/2 inch. Heat over medium heat. Dip 4 cups cut-up vegetables, such as carrots, zucchini, onions, mushrooms, a few at a time, into batter.  (Stir batter occasionally.) Carefully add vegetables to hot oil, turning once, until golden brown and crisp. Drain on paper towels. Serve 4 to 6.

 

 

 

 

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