Subject: Hot and Sour Carrots
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 05 2000 - 16:45:21 EDT
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F O O D F U N N Y
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Here's a good one from reader "stepstonemaker":
A businessman taking a seminar on efficiency completed a case study of
his wife's routine for fixing breakfast, and presented the results to
the class.
"After a few days of observation, I quickly determined the practices
that were robbing her of precious time and energy," the man reported.
"taking note of how many trips she made to the kitchen to the dining
room carrying just one item, I suggested that in the future she carry
several items at a time."
"Did it work?" the teacher asked.
"It sure did," replied the businessman. "Instead of taking her 20
minutes to fix my breakfast, it now takes ME just seven."
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T O D A Y ' S R E C I P E
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Even the most dedicated vegetable hater in your family will surrender
to this dish. You might even be able to pass it off as candy if it
weren't so good for you.
Hot and Sour Carrots
1 lb (450 g) carrots. thinly sliced
1/4 cup (60 ml) raisins
2 Tbs (30 ml) butter or margarine
2 Tbs (30 ml) honey
1 Tbs (15 ml) lemon juice
1/4 tsp (1 ml) ground ginger
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt to taste
1/4 cup (60 ml) pine nuts or sliced almonds (optional)
Place the carrots in a saucepan with enough water to cover and bring
to a boil over high heat. Cook covered for 5 minutes. Drain and
place the carrots in a 1-quart (1 L) baking dish. Add the raisins,
butter, honey, lemon juice, ginger, cayenne, and salt, stirring to
mix. Bake in a preheated 375F (190C) oven for 25 to 30 minutes,
stirring occasionally, until the carrots are glazed. Garnish with
pine nuts or sliced almonds if desired. Serves 4 to 6.
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