Hot and Sour Carrots

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for sending us this one:

We were eating at one of the trendier restaurants in town when my friend
pointed to the menu and told the waitress, "I'll have the 24."

"Uh, Jim," I whispered, "that's the price, not the meal number."

"Oh," he said. "In that case give me the 12."

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                            TODAY'S RECIPE
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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
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.
Received on Tue Jun 1 20:22:21 2010