Recipes Included On This Page Cajun Chicken Mushroom Soup Carrot Cake with Pineapple and Coconut Carrot Custard Carrot Jam Carrot Loaf Carrot Patties Carrot Pineapple Gelatin Salad #2 Carrot Pudding Carrot Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun Chicken Mushroom Soup Recipe By :Chef Docjfever Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 litres chicken stock -- (4-6 litres) 1 1/2 pounds sliced mushrooms 2 large carrots -- grated 1 large onion -- diced 2 ounces Cajun spice -- (2-3 ounces) salt and pepper milk or 18% cream roux to thicken In a large pot heat stock and bring to the boil. In a separate pot melt 4 ounces butter and saute mushrooms, onion, carrot and spices until cooked stirring frequently. Add hot stock and bring to the boil; whisk in roux to thicken to the desired consistency. Adjust seasoning with salt and pepper and Cajun spice. Serve garnished with a pinch of chopped parsley. Recipe prepared by John Mettam May 29/00 Contributed to FareShare by John. FareShare Gazette; 8 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Cake with Pineapple and Coconut Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- sifted 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 1 can crushed pineapple -- well drained [small can] 2 cups grated carrots 3 1/2 ounces coconut 1 cup chopped walnuts **Topping** 1 cup sugar 1/2 teaspoon baking soda 1/2 cup buttermilk 1 tablespoon corn syrup 1/2 cup butter -- (1 cube) 1 teaspoon vanilla Sift dry ingredients together, except sugar. Beat eggs, add oil, buttermilk, sugar and vanilla. Mix together, then add to dry ingredients, again, mixing well. Add pineapple, carrots, nuts and coconut mixing to blend all. Pour into lightly greased and floured 13x9x2 1/2-inch pan. Bake at 350 degrees F., about 55 minutes or until cake tests done. Pour the following mixture over the hot cake: 1 cup sugar, 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 tablespoon corn syrup, 1/2 cup butter (1 cube), 1 teaspoon vanilla Mix all ingredients, except vanilla in a small saucepan. Bring to a boil, and boil for 5 minutes. Remove from heat. Add vanilla. Pour over cake while it is still hot. This topping will soak into the cake, keeping it very moist for several days. I have enjoyed many carrot cakes. This, however, is the BEST! This recipe has been in my "Favorites" since the 60's. I have made it into cupcake portions. It is an often requested recipe. Contributed to FareShare by ChefAlice. FareShare Gazette; 7 August, 2000 - - - - - - - - - - - - - - - - - - - NOTES : Hallie**Question for ChefAlice Regarding Carrot Cake with Pineapple and Coconut This may sound a little silly but your recipe brought a question to my tiny mind that has bothered me on occasion. When a recipe refers to "grated" carrots, zucchini, apple etc. does it really mean "grated" or does it mean "shredded" (using the fine shredding device)? I've always thought it sounded too tedious to grate things like this and have been shredding but perhaps I have been doing things wrong? My muffins etc. have been turning out OK but maybe they would have a much better texture using a different method. ChefAlice**RE shredding or grating question**<ChefAlice@aol.com> My dear Hallie: Let us make life simple. I went to Webster's for a definition of Grate and Shred. He says: Grate: To scrape, pulverize by rubbing against a rough or indented surface, as to grate a nutmeg. etc..... Shred: A long, narrow piece cut or torn off, a strip. In general, a fragment; particle. Etc....Take your pick. Just get to that kitchen and enjoy. This cake is really good. Use your metal "grater" for small jobs. Your Cuisinart for big jobs. I really do like this question, because, as a former cooking instructor, I had many questions similar to this cross my path. It made me realize that what some of us take for granted, others may find challenging. As long as the carrots are in small pieces, and I would imagine even in tiny cubes, it would work. I too, have a big grin on my face. The next time you go through a salad bar, (if you do) you will know they "shred" their carrots. PLEASE let me know you baked this cake, and confirm what I know....it is a Keeper recipe. FareShare Gazette; 8 August, 2000 * Exported from MasterCook * Carrot Custard Recipe By :Bette Debolt Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed carrots 1 stick butter -- (1/4 lb) 1/2 cup sugar 3 tablespoons flour 1 teaspoon baking powder 3 eggs -- well beaten 1/4 teaspoon cinnamon Combine all ingredients. Bake at 350 degrees for 45 minutes. Recipe by Bette Debolt Recipe taken from the Dundalk Centennial Cookbook 1895-1995; Copyrighted 1994 by Cookbook Publishers Recipe submitted to FareShare by Chris Seidel FareShare Gazette; 4 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Jam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups raw grated carrot 2/3 cup lemon juice 3 cups sugar 1/2 teaspoon cloves 1/2 teaspoon allspice 1/2 teaspoon cinnamon Combine all ingredients in a large pot. Bring slowly to a boil. Reduce heat and simmer, stirring constantly, until thick. Pour into hot sterilized jars. Anne Bonny" <Anne.Bonny@web.de Contributed to FareShare 8/13-2000 by Sandy West. FareShare Gazette; 14 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups shredded carrots 1 cup cooked rice 1 1/2 cups crunchy peanut butter 1 cup milk 2 eggs 1 onion -- chopped 1/2 teaspoon salt 1/2 teaspoon seasoning of your choice [Suggest oregano, sage or chili powder.] Oven 350F. 8"x8" pan About one hour. I enjoy this recipe often when I want to go meatless. It can go vegan by using milk and egg substitutes. Contributed to FareShare by Genevieve. FareShare Gazette; 25 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Patties Recipe By :Farm Journal's Country Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups grated raw carrots 3 tablespoons grated onions 3 cups bread crumbs 3/4 teaspoon baking powder 2 eggs -- beaten 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 3 tablespoons butter or bacon fat Combine all ingredients, except butter. Mix well and form into patties similar to potato cakes, about 3 inches in diameter (There should be 12.). Heat butter in a skillet; brown patties on both sides. Makes 6 servings. Source : Nichols, Nell B. (Ed.). Farm Journal's Country Cookbook, Revised, Enlarged Edition. New York: Ballantine Books. 1972. ISBN: 0-345-29781-4 Contributed to FareShare by Mtmolle329. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 295 Calories (kcal); 10g Total Fat; (32% calories from fat); 9g Protein; 40g Carbohydrate; 79mg Cholesterol; 786mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Carrot Pineapple Gelatin Salad #2 Recipe By :Post Office Wives cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages orange gelatin powder -- (small packages) 2 cups hot water 2 tablespoons lemon juice 1 can pineapple -- crushed (medium ) - or small hunks 3/4 cup carrots -- grated 1 cup nonfat cottage cheese 2 tablespoons horseradish 1 cup nonfat mayonnaise 1 Dash salt That's it -- no directions or anything, but I would assume you just make the Jello according to directions, let it chill until it's syrupy, then add the other stuff and chill until it gels up. From: Lyn Belisle <belisle@tenet.edu> Posted to FareShare by Sandy West. FareShare Gazette; 18 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pudding Recipe By :Bon Appétit, July 1977 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots -- peeled and quartered water 5 tablespoons butter or margarine 1 teaspoon brown sugar 1/4 cup half and half salt and pepper Simmer carrots in water until very tender. Drain and press through a sieve. Mix 3 tablespoons butter and remaining ingredients with carrot purée. Preheat oven to 350°F. Spoon carrot mixture into a lightly buttered baking dish. Dot with remaining butter and bake for 30 to 35 minutes, until browned on top. Source : "Ann Kohn". Copyright: "Bon Appétit Publishing Corp." NOTES : Scanned and formatted using MC Tagit by KES. Contributed to FareShare by Sandy. FareShare Gazette; 4 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 162 Calories (kcal); 11g Total Fat; (58% calories from fat); 2g Protein; 16g Carbohydrate; 30mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates   * Exported from MasterCook * Carrot Relish Recipe By :Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- sliced 1 medium onion -- chopped 1 medium green pepper -- chopped 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon black pepper 1/2 cup corn oil 3/4 cup white vinegar 1 teaspoon Worcestershire sauce 1 can (8 oz.) tomato sauce Salt carrots and cook until done; set aside. Chop onion and green pepper and set aside. Mix sugar, salt, dry mustard and pepper; stir well. Add corn oil, vinegar, Worcestershire sauce and tomato sauce; mix well. Combine carrots, onions and peppers. Pour liquid mixture over relish and marinate overnight. Busted by Barb at abprice@wf.net Contributed to FareShare by Sandy. FareShare Gazette; 1 August, 2000 - - - - - - - - - - - - - - - - - - -