Recipes by Arlene

• 3 – 4 whole carrots
• 1 tbsp. horseradish
• 1 tbsp. onion, grated
• 2 tbsp. liquid from cooked carrots
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup mayonnaise
• ¼ cup bread crumbs, fine
• 1 tbsp. melted margarine
• Dash paprika

Peel carrots and cut lengthwise. Cook until tender. Drain and preserve liquid and arrange in 2-qt. baking dish. Combine horseradish, onion, preserved liquid, salt, pepper and mayonnaise and blend thoroughly. Pour over carrots. Combine crumbs and margarine and sprinkle over carrots. Sprinkle with paprika. Bake at 375° for 15 to 20 minutes. Yields 5 servings.

• 1½ tsp. salt
• 2 tbsp. flour
• 1 cup brown sugar, firmly packed
• 2 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 tbsp. butter
• 3 cups cooked carrots, sliced
• 1½ cups cooked apples, sliced

Mix together the salt, flour, brown sugar, lemon juice, lemon rind and butter. Set aside.

In a 9” x 13” baking casserole, arrange the carrot and apple slices in alternate layers. Sprinkle each layer with the above mixture.

Bake at 350° until well heated and the seasoning mixture is thoroughly melted. Yields 8 to 10 servings.

• 32-oz. package peeled baby carrots
• ⅓ cup thawed frozen orange juice concentrate
• 3 tbsp. brown sugar
• ½ tsp. ground cinnamon
• ¼ tsp. grated nutmeg
• 1½ tbsp. cornstarch
• 1 tbsp. butter
• 1-2 tbsp. orange-flavored liqueur, i.e., Grand Marnier, Triple Sec or Cointreau (optional)
• Salt and freshly-ground pepper

In a 3½-quart crock pot (slow cooker), mix the carrots, orange juice concentrate, brown sugar, cinnamon, nut meg and 2 tbsp. water. Cover and cook on the low heat setting about 7 hours or until the carrots are almost tender. Increase the heat to the high setting.

Dissolve the cornstarch in 2 tbsp. cold water and stir into the carrots. Cook, covered, another 30 minutes or until slightly thickened. Stir in the butter and optional liqueur and season with salt and pepper to taste. Serve hot.

Note: This recipe can easily be halved.

• 5 tbsp. unsalted butter
• 1 medium onion, cut into thin strips
• 1 lb. carrots, shredded
• 4 oz. dried apricots, cut Julienne style
• ½ cup water
• 1 to 2 tsp.sherry wine vinegar
• Salt and freshly ground pepper

Melt butter in large skillet over medium-high heat. Add onion; cook until browned. Add carrots and apricots; stir-fry about 2 minutes. Stir in water. Cook, covered, until carrots are crisp-tender, about 5 minutes. Uncover and cook until liquid evaporates. Season with vinegar and salt and pepper to taste. Serves 4 to 6.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 1½ tsp. salt
• 2 tbsp. flour
• 1 cup brown sugar, firmly packed
• 2 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 tbsp. butter
• 3 cups cooked carrots, sliced
• 1½ cups cooked apples, sliced

Mix together the salt, flour, brown sugar, lemon rind and butter. Set aside. In a 9” x 13” baking dish, arrange the carrot and apple slices in alternate layers. Sprinkle each layer with the mixture. Bake at 350° until well heated and the seasoning mixture is thoroughly melted. Yields 8-10 servings.

• 1 lb. baby carrots, cut in 2½-inch pieces
• 2 tbsp. butter
• 1 tbsp. lemon juice
• ½ tsp. garlic salt
• 1½ tsp. fresh basil, finely chopped
• Dash pepper

In a saucepan, cook carrots in boiling salted water for 20-25 minutes or until tender. Drain. In same pan, melt butter; stir in the rest of the ingredients. Add carrots and toss. Serves 4-6.

• 1 pkg. (16 oz.) fresh baby carrots
• 1 cup apple juice
• ¾ cup water
• ⅓ cup honey

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat: cover and simmer 15-20 minutes or until carrots are tender. Serve with a slotted spoon. Yield 4 servings.