Honey and Orange Carrots

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             FOOD FUNNY
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This one from Anna Welander is often presented as a true story, but I'm
skeptical. I still think it's funny, though.

The menu at the breakfast eatery has included a scrumptious selection of
quiches for over ten years. Their recipe calls for four fresh eggs for
each quiche. A County Health Department inspector paid a visit recently
and pointed out that research by the Food and Drug Administration
indicates that one in four eggs carries salmonella bacterium, so
restaurants should never use more than three eggs when preparing quiche.
The manager on duty wondered aloud if simply throwing out three eggs
from each dozen and using the remaining nine in four-egg-quiches would
serve the same purpose. The inspector wasn't sure, but she said she
would research it.

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             TODAY'S RECIPE
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Here is a slow cooker variation on the classic glazed carrots theme.

Honey and Orange Carrots

1 lb (450 g) peeled "baby" carrots
1/2 cup (125 ml) orange juice
2 Tbs (30 ml) honey
1 Tbs (15 ml) butter, melted
1 tsp (5 ml) ground ginger
1 tsp (5 ml) grated orange zest
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the carrots in the slow cooker. Combine the remaining ingredients
except the parsley in a small bowl and stir to combine. Pour over the
carrots and cook covered on low heat for 6 to 8 hours, or on high heat
for 3 to 4 hours, until the carrots are tender. Alternately, combine in
a covered baking dish and cook in a preheated 325F (165C) oven for 2
hours. Garnish with chopped parsley.
Serves 4 to 6.
Received on Tue Mar 11 20:00:59 2008