Ooops, I meant to send this to the list and I accidentally sent it to just
one person. Sorry about that!
> This is one of my favorites. Actually, I got it from the fatfree.com
> archives, but I modified it to use craisins instead of raisins.
> Carrot Craisin Salad
> 4 TBSP craisins
> 2 TBSP cider vinegar
> Mix and let stand for 15 minutes.
> 2 cups shredded carrots
> 1 cup pineapple tidbits, drained
> Mix with cranberry mixture.
> 4 TBSP reserved pineapple juice
> large dash cinnamon
> large dash nutmeg
> Mix well and pour over carrot mixture; stir thoroughly. Chill.
> Also, here is an interesting looking recipe that I found when I went
> for carrot recipes:
> Pickled Carrot Sticks
> makes 5 half pint jars
> 2 lbs carrots
> 1 1/2 cups vinegar
> 1/2 cup sugar
> 1/2 cup pickling salt
> 3 tbsp. finely chopped red peppers
> 1 1/2 tbsp hot bananna peppers finely chopped
> 1 1/2 tbsp. flinely chopped green pepper
> 2 tbsp. minced garlic
> 2 tbsp crushed oregeno
> Sterilize your 4 clean half pint jars!
> Peel carrots and slice into approximately 3 inch sticks . In a large
> stainless stell saucepan, combine vinegar, sugar , water and salt. Bring
> a boil, Then add carrots and return to a boil, BOIL 2 MIN!
> Put your snap lids and rings in boiling water for 5 min. to sterilize!
> IN a small bowl combine peppers , garlic and oregano. Place 1 tbsp of this
> mixture into each HOT jar.
> Pack carrots snugly in jar to wihin 3/4 inch of the top rim. Add your
> pickling liquid to cover carrots within 1/2 inch of top rim.
> Remove air bubbles by sliding a spatula (rubber) between glass and food
> re-adjust head space to 1/2 inch of top rim.
> Wipe jar and remove and stickiness around the rim!
> Place your snap lids on and then apply the screw bands just until finger
> tight! Place your jars in a boiling water bath canner and boil vigourously
> for 20 minutes!
> Remove jars. Cool 24 hours. Check that all jars have sealed! (sealed lids
> curve downwards).
> Label and store!
> I've never done any canning, so I haven't tried it, but it looks like it
> could be good, and it would use up some of those carrots. Personally, I
> always have a big bag of carrots on hand. I use them in most things
> they are cheap, easy and so good for you. I slice them in soups, make
> carrot sticks for my lunch, steam them in the microwave for dinner, add
> to pasta salads, and anything else I can think of! I have even been known
> to shred a carrot or two into my marinara sauce.
> Hope this helps!
> Susan Klement
> Want to find the best info on weight loss for vegetarians?