Sunday, November 8, 2009

Glazed Carrots & Swiss Medley

Keeping the upcoming holiday's in mind, this week's post will include a couple side dishes. Our family is pretty traditional down to the foods we eat, but maybe some of you have more flexibility!

(Note: I didn't have a picture so I grabbed one online.)

Glazed Carrots

1 1/2 lbs carrots
1/3 cup packed brown sugar
2 Tbs margarine or butter
1/2 tsp salt
1/2 tsp grated orange peel

1. Boil carrots in water until tender. Julienne strips take approximately 18 - 20. Whole carrots take approximately 25 minutes. (I typically use the baby carrots sometime cutting in half depending on the size because it's easy!)
2. Cook remaining ingredients in a 12-inch skillet over medium heat, stirring constantly, until bubbly. (A splash of orange juice is a good replacement if you don't have any the orange peel. I've even made it without either, but it definitely tastes better with the orange flavor.)
3. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Serves: 8

Recipe from Betty Crocker's New Cookbook: Everything You Need To Know To Cook (mine is the 1996 version). On a side note, this is a GREAT book. I wouldn't say it's a great cookbook -- definitely don't recommend most of the baked goods. However, it is great in that there is a information at the beginning of each section that is very valuable. Information like terms & definitions, storage times, explains the uses of cuts of meat, types of apples & cheeses, and much, much more. It even explains how to boil and egg! I love it as a reference book.

The second recipe is a mixed vegetable dish. It is called Swiss Medley, but it can be made with mozzerella cheese if Swiss cheese isn't your preference.

Swiss Medley

1 pkg. frozen California-style vegetables
1 can cream of mushroom soup
8 oz sour cream
1/8 tsp pepper
2 cups grated Swiss or mozzarella cheese, divided
1 can Durkee's French fried onions, divided

1. Mix vegetables, soup, sour cream, pepper, 1 cup cheese, and 1/2 can onions. Place in a 9x13-inch pan.
2. Bake at 350 degrees for 25-30 minutes or until vegetables are tender.
3. Remove and top with remaining cheese and onions. Bake 5 minutes more or until cheese is melted.

Recipe from Niki Lott (Bethel Memorial Baptist Church Taste & See Cookbook)

I do have a couple other side dish recipes. Lord willing, I'll have time to add them later this week.

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