carrot

Nana’s Carrot Mold

November 15, 2011

Author: Julie Frankel

 

 

Ingredients:

3 sticks of butter softened

1 cup(s) firmly packed graham cracker crumbs

1/3 cup(s) or as much as is needed to coat inside of mold

1 1/2 Teaspoons

3 Teaspoons

2 Tablespoons

2 Tablespoons

1 tablespoon grated

1 tablespoon grated

1/2 cup(s) 4-6 large carrots

3 1/4 Cup(s)s

1/2 teaspoon

3/4 teaspoon

3/4 teaspoon

1 cooked

Preparation:

Generously butter a large ring mold and sprinkle all over with graham cracker crumbs.

Cream 3 sticks softened butter and add:

1 cup dark brown sugar

3 eggs.

1 1/2 teas. baking soda

3 teas. baking powder

2 tablespoons lemon juice

2 tablesp. orange juice

1 tablesp. of grated rind of lemon

1 tablesp. of grated rind of orange

3 1/2cups grated carrots

3 1/4 flour

1 1/2 teas. salt

3/4 teas. cinnamon

3/4 teas. nutmeg.

Batter will be stiff. Fill mold. Bake in preheated 350 oven for one hour or until it has risen and feels dry.

Take knife around edges and turn upside down to un-mold.

Fill center with cooked, frozen peas.

This can be frozen unbaked and then brought to room temp.

 

 

Tsimmes

December 10, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Ingredients:

1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots

1 (24 oz.) pkg. of pitted prunes

2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices

1/4 cup OJ

1 Tbsp. Parve Margarine

1 cup water

1 Tbsp. brown sugar

1/2 tsp. cinnamon

1/4 tsp. cloves

Preparation:

Saute carrots in margarine in covered saucepan for 15 minutes. Add everything else and bring to a boil. Place in a baking dish and bake, covered (use aluminum foil), at 350 degrees, stirring and basting with the liquid until done (carrots & yams are soft and the liquid is “syrupy” in consistency).

 

 

Pasta E Fagioli

July 28, 2014

Author: C Grillo

 

 

Ingredients:

1/2 bag of Great Northern beans

1/2 bag Pinto beans

1/4 cup lentils

1/4 cup split peas

1 tsp parsley

1 stalk celery (chopped)

1 cup crushed tomatoes

1 carrot (chopped)

1 large onion (chopped)

1/2 stick margarine or butter

salt to taste

1 cup broken spaghetti noodles (cooked)

1 box frozen spinach OR broccoli

Directions:

Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water

Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.

Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.

Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.