Wednesday, June 20, 2007

Grandma's Carrots

Everyone who's ever been to grandma's house will remember this dish from long ago. Something quite comforting about this old-fashion side dish. Sweet and savory carrots go great with bland meats such as pork tenderloin, turkey or chicken breast. I am copying this retro recipe straight from great-grandma's own recipe card. Pack this in an air tight container and place it in the cooler ready for the grilled entree on your next overnight rafting trip.

1 lb carrots (thinly sliced)
1/4 cup raisins (substitute dried currants, cranberry, or cherries)
1/4 margarine (or butter)
3 T honey
1 T lemon juice (fresh is best)
1/4 t ground ginger (or sliced fresh)
1/4 cup sliced almonds (toasted is even better)

Cook carrots covered in 1/2 cup boiling water for about 8 minutes. (Or just saute in a lightly oiled pan with 1/8th cup of water) Drain. Pour carrots into a 1 qt baking dish and stir in the rest of the ingredients. Bake uncovered in a pre-heated 375 degree oven for 35 minutes. Serve hot or at room temperature.

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