Canned carrots
12-17-2010, 11:42 PM
#14
Super Member
Join Date: May 2009
Location: Merced, CA
Posts: 4,188
I have been looking all over the internet for something that I can make with these canned carrots. There are Lots of glazed, lots of soup, even a couple desserts.
Do any of you have an idea to help me?[/quote]
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Drain and mash them and make a bunch of "Pumpkin" pies. My Grandma used to make Punkin pies with several things, from yams, sweet taters, carrots, squash, any veggie that could be mashed up and mixed with flavorings. After these are added to eggs, cream, and spices no one would notice that they didn't grow up as Pumpkins.
=======Sorry, Charlee sent in her letter about the same thing while I was still writing mine.
Do any of you have an idea to help me?[/quote]
---------------------------------------
Drain and mash them and make a bunch of "Pumpkin" pies. My Grandma used to make Punkin pies with several things, from yams, sweet taters, carrots, squash, any veggie that could be mashed up and mixed with flavorings. After these are added to eggs, cream, and spices no one would notice that they didn't grow up as Pumpkins.
=======Sorry, Charlee sent in her letter about the same thing while I was still writing mine.
12-21-2010, 06:31 AM
#15
Member
Thread Starter
Join Date: Aug 2010
Location: Indianapolis, IN 46241
Posts: 96
Originally Posted by resource fabricologist
Here's a recipe I love using frozen carrots...you can adapt using canned carrots.
Carrot Casserole
Cook 2 bags frozen carrots until tender, drain.
Make white sauce. In a pan melt and stir together:
4 Tbsp margerine, 4 Tbsp flour.
Add: 1/2 tsp salt, Gradually stir in 2 cups milk
Stir and cook slowly until thickened.
In a casserole dish layer:
1/2 carrots, 1 c. white sauce, 1/2 pkg dry onion soup mix,6 oz. mozzarella cheese. Repeat. Top with buttered toast cubes.
Bake 1 hour at 350 degrees.
Carrot Casserole
Cook 2 bags frozen carrots until tender, drain.
Make white sauce. In a pan melt and stir together:
4 Tbsp margerine, 4 Tbsp flour.
Add: 1/2 tsp salt, Gradually stir in 2 cups milk
Stir and cook slowly until thickened.
In a casserole dish layer:
1/2 carrots, 1 c. white sauce, 1/2 pkg dry onion soup mix,6 oz. mozzarella cheese. Repeat. Top with buttered toast cubes.
Bake 1 hour at 350 degrees.
12-21-2010, 06:41 AM
#16
Member
Thread Starter
Join Date: Aug 2010
Location: Indianapolis, IN 46241
Posts: 96
Well as it turns out I have to work until 9pm the 24th. I have to send my son in my place. Thinking maybe the cold carrot salad is a good idea as I could make it the day before and my son will only have to carry it. Thank all of you for your suggestions. Will be trying carrot pie, carrot casserole and cheesy carrots at home.
Thank u much
Merry CHRISTmas!
Beth
Thank u much
Merry CHRISTmas!
Beth
01-15-2011, 09:59 AM
#17
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for the recipe
Originally Posted by resource fabricologist
Here's a recipe I love using frozen carrots...you can adapt using canned carrots.
Carrot Casserole
Cook 2 bags frozen carrots until tender, drain.
Make white sauce. In a pan melt and stir together:
4 Tbsp margerine, 4 Tbsp flour.
Add: 1/2 tsp salt, Gradually stir in 2 cups milk
Stir and cook slowly until thickened.
In a casserole dish layer:
1/2 carrots, 1 c. white sauce, 1/2 pkg dry onion soup mix,6 oz. mozzarella cheese. Repeat. Top with buttered toast cubes.
Bake 1 hour at 350 degrees.
Carrot Casserole
Cook 2 bags frozen carrots until tender, drain.
Make white sauce. In a pan melt and stir together:
4 Tbsp margerine, 4 Tbsp flour.
Add: 1/2 tsp salt, Gradually stir in 2 cups milk
Stir and cook slowly until thickened.
In a casserole dish layer:
1/2 carrots, 1 c. white sauce, 1/2 pkg dry onion soup mix,6 oz. mozzarella cheese. Repeat. Top with buttered toast cubes.
Bake 1 hour at 350 degrees.
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