Baked Carrots 

  • 20 small carrots
  • ½ cup butter 
  • ½ cup sugar
  • 1 tsp salt 
  • ½ tsp cinnamon
  • ½ cup boiling water 

Peel carrots.  Preheat oven to 350 degrees F.  Spray a casserole dish with cooking spray.  In small mixing bowl cream butter, sugar, salt and cinnamon together.  Add the boiling water and blend well.  Place carrots in prepared casserole dish.  Pour cinnamon mixture over carrots.  Cover casserole dish, place in preheated oven and bake for 1 ½ hours. 

Carrots with Spicy Sauce 

  • 6 medium carrots, peeled and sliced
  • 1 Tbsp butter or margarine 
  • ¼ tsp dry mustard
  • ¼ tsp nutmeg 
  • ¼ cup honey 

Cook carrots in saucepan in small amount of boiling water until carrots are done.  Drain carrots and return to pot. Set aside. Heat butter or margarine in small saucepan over medium heat until butter or margarine is melted. Stir mustard, nutmeg and honey into melted butter.  Pour sauce over carrots.  Return pot with carrots to stove and reheat gently stirring carrots to they all are coated with sauce. 

Copper Pennies 

  • 2 lbs. carrots, peeled and sliced
  • 1 green pepper, seeded & chopped  
  • 1 medium onion, chopped
  • ½ cup celery, chopped 
  • Dressing for copper pennies 
  • 1 can tomato soup
  • ½ cup salad oil 
  • ¾ cup sugar
  • ¾ cup vinegar 
  • 1 teas Worcestershire sauce
  • 1 teas prepared mustard 
  • Salt & pepper to taste 

Boil carrots in salted water until almost fork tender. Drain and combine carrots with the green pepper, onion and celery.  Toss vegetables together.  Combine the ingredients for the dressing and mix well. Pour dressing over vegetables and again mix well   Refrigerate the copper pennies before serving.  The copper pennies will keep in refrigerator for a week.   

Glazed Carrots 

  • 1 ½ lbs. carrots, peeled and sliced
  • ¼ cup butter or margarine, melted 
  • 3 Tbsp orange juice
  • 2 teas brown sugar 

Preheat oven to 375 degrees F.  Spray 2-quart casserole dish with cooking spray.  Combine melted butter, orange juice and brown sugar in small bowl. Mix well.  Place carrots in prepared casserole dish.  Pour butter mixture over carrots. Toss to coat carrots.  Cover dish and bake in preheated oven for 50 minutes or until carrots are tender.  

Carrot and Raisin Salad 

  • 1 ½ cups grated carrots
  • 2/3 cup raisins 
  • 2 teas sugar
  • 1 teas lemon juice 
  • ½ teas salt
  • ½ teas ground ginger 
  • ½ cup sour cream 

Combine sugar, lemon juice, salt and ginger in a small bowl.  Gently stir in sour cream.  Place carrots in serving bowl and gently pour dressing over carrots.  Toss to mix.  Cover dish and refrigerate before serving. 

Golden Carrots 

  • 5 cups sliced carrots
  • ¼ cup melted butter or margarine 
  • ½ cup chicken broth
  • 2 tsp sugar 
  • 2 tsp lemon juice
  • 1 Tbsp parsley flakes 
  • Salt & pepper to taste  

In medium saucepan combine butter and chicken broth and bring to a boil.  Add the salt, pepper, sugar and carrots and simmer for 15 to 20 minutes until carrots are tender. Do not cover saucepan while cooking.  Stir in the lemon juice and parsley.