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CAW MAY" COUNTY MAGAZINE 31 AUGUST '83

Carrots are Versatile And Rich in Vitamin

If you like bountiful portions of really great food, at reasonable prices, in a quiet, comfortable atmosphere ...Come Feast With Us! Franl' & Jans Bonner (The Cap! & His Male) O'fer With Thetr Compliments Plain or Fancy! Ocean Fresh Broiled Or Fried Fish, Lobster, Clams, Scallops, Oysters, Shrimp, and Crab. Prime Rib, Succulent Steaks, Tender Veal Chicken, and Italian Specialties.

MON.—SAT. 5-10 SUN.—5-9

Route 47 (Wildwood Blvd.I Between Rt. 9 & Gdn. State Parkway RIO GRANDE 8S6-0336

By FLORENCE HEAL The topic for this column often reflects the crop which is most abundant in the garden at the time. Carrots are easily grown at the shore, and this year’s weather has been favorable for them. Carrots are rich in Vitamin Ai One half cup of carrots contain! only 65 calories. To dress up the plain, creamed carrot, try using cream of mushroom soup as the base instead of making white sauce. Add a package of slivered almonds, salt, pepper, and one half teaspoon of dry mustard. Place in a casserole and top with buttered bread crumbs. Bake in a 350 degree oven for 30 minutes or until bubbly and crunchy on top. Another variation of the creamed carrot follows. CARROTS AO GRATIN 3 slices bacon, chopped 2 tbsps. flour 1 cup milk Hi cups carrots, cooked salt and pepper H cup cracker crumbs 2 tbsps. butter or oleo Cook carrots and drain. Brown bacon; stir in flour and milk. Cook until thickened, stirring constantly. Fold in carrots, salt and pepper; pour into one quart casserole. Sprinkle with crumbs; dot with butter. Bake at 350 degrees for 30 minutes. Yields six servings. A company dish is a carrot souffle casserole.

CARROT SOUFFLE CASSEROLE y 4 cup butter or oleo y 4 cup diced celery 1 tbsp. finely chopped onion ii tsp. pepper

ii tsp. sail

‘/ t cup sifted flour 3 eggs, separated

2 cups grated or mashed carrots Melt butter or oleo; add celery, onion and seasonings. Cook until the onion is lightly browned. Blend in flour. Remove from heat; add egg yolks, blending thoroughly. Blend in carrots. Fold

fy be;

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in stiffly beaten egg whites. Place mixture in well greased one quart casserole, place casserole in pan of hot water. Bake at 350 degrees for about 45 minutes or until firm in center.

Yields six servings.

My huSband has a sweet tooth, as the saying goes. I candy carrots by cooking the carrots in a

small amount of water for five minutes. Then I add one cup orange marmalade and cook until heated thoroughly. If necessary, I thicken the liquid with cornstarch. Sometimes, instead of the marmalade, f will add a small can of crushed pineapple and thicken with a small amount of Shgarand cornstarch. I call the following recipe; CARROT SUPREME 6 slices bacon, diced 2 med. onions 6 carrots, sliced salt and pepper to taste Lightly brown bacon in heavy skillet. Add onions, carrots and seasonings. Cover and cook over " low heat until carrots are tender, turning occasionally, Yield: six servings. Carrot Pie is delicious and easy to make. CARROT PIE H cup sugar 1 tbsp. cornstarch 2 eggs, beaten 2/3 cup milfe Hi cup cooked mashed carrots 1 tsp. vanilla 19 inch pie crust y 4 tsp. nutmeg Combine sugar and cornstarch. Add eggs, milk, carrots and vanilla; mix thoroughly. Pour in- A to pie shell. Sprinkle with nutmeg. \ Base at 375 degrees for 45 minutes ' , or until custard is firm. Yield: six servings. Carrots can be on your breakfast table as well as your luncheon and dinner table.

CARROT MARMALADE 1 orange, ground 2 lemons, grated 3 cups ground carrots 3 cups sugar Mix orange, lemons and carrots; add enough water to start the mixture to simmer. Simmer for five minutes. Add sugar. Simmer, stirring often, until the mix- 1 ture reaches the jelly test. These are just a few ways to serve carrots. Try carrots in your menu this week. Florence L.D. Heal of Cape May is former supervisor of home economics for the state of New Jersey.

UNCLE BILL’S PANCAKE HOUSE & FAMILY RESTAURANTS

CAPE MAY OPEN DAILY 6*9 FOB •BREAKFAST •LUNCte \ AND • PINNER!