Carrot recipes from heart of 'Carrot Country'

Waimarino Bulletin, Volume 2, Issue 13, 28 August 1984, Page 10

Carrot recipes from heart of 'Carrot Country'

The Waimarino Bulletin, published right here in the heart of 'Carrot Country', brings you these recipes prepared by the Ohakune Growers Association. We publish these recipes at this time because it's school holiday time and there may be many visitors to the Waimarino who don't yet know how to make the best and most out of those bags of succulent carrots that are available locally. Whether you take advantage of the availability of carrots and other locally grown produce now or later when you return home, we hope you will cut out and keep these recipes. Carrot Cocktail: Wash or scrape medium carrots, put through juice extractor. Mix equal parts of orange and carrot juice, chill well, decorate with mint. Carrot & Cream Flip To 2 tablespoons of fresh carrot juice add nearly half a pint of milk and a little cream. Mix in a plunger. Carrot Castles %lb cold mashed potatoes 11b cold mashed carrots 1 egg 1 tablesp. milk 1 oz butter seasoning Mix the potatoes and carrots with the butter melted in hot milk and plenty of seasoning. Mix in beaten egg. Divide between 4 greased moulds oi cups. Cover with greased paper.

Steam 25 minutes. Decorate with parsley. Crisped Carrots Sufficient carrots for the meal, salt, butter, crushed cornflakes. Prepare enough Ohakune carrots for your meal, peel and cut in half. Boil until almost tender, salt and butter them and roll in -cornflakes. Bake in moderate oven, 350° F on a flat oven tray. Delicious. Carrot Boats Carrot boats with peas is an attractive way of serving this popular combination of vegetables. Select fairly large carrots of uniform size. Scrape and cook in boiling -salted water. Halve each carrot lengthwise. Trim to boat shape and scoop out deeply. Cream one tablespoon of butter with a few drops of lemon juice and a little chopped parsley. Put a little of this into each carrot boat. Set in the oven in a greased pan to reheat. Fill with cboked peas, drained and well seasoned with salt and pepper. These carrot boats look very attractive arranged around mashed potato on a large dish. Carrot Pie 1 cup grated raw carrot 2/3 cup sugar 1 Vi cups milk Pastry 1 egg, well beaten Va tspn ginger Va tspn cinnamon Va tspn salt Line pie plate with pastry. Mix all ingredients, put in shell, add a pastry layer on top, gash. Bake in a hot oven 425° F 10 minutes. Reduce heat to 325° F and bake 45 to 50 minutes longer.

Cheese & Carrot Fingers 4 slices bread 4 to 6 oz grated cheese 2 good sized carrots chopped parsley butter and seasoning Mix carrots and cheese with enough butter to make spreadable. Season to taste, add parsley. Toast the bread. Spread the mixture on top. Cut into fingers and spread remaining cheese on top. Put under grill to lightly brown. Creamed Carrots 11b carrots Vi pint milk Vi oz cornflour cheese Vi pint water Boil carrots until tender, drain and cut into cubes. Heat milk and water. Mix cornflour in cold water and add gradually to hot liquid, stirling till boiling. Cook for 3 minutes. Pour in carrots and boil 3 minutes. Carrot & Celery Souffle 1 Va cups mashed carrots Vi cup chopped celery 2 tablesp. minced onions 1 cup dry breadcrumbs milk 2 eggs separated Vi tspn salt V% tspn pepper Soak breadcrumbs in enough milk to moisten, add carrots, celery, onion and beaten egg yolks. Beat egg whites stiff and fold into mixture. Season. Pour into greased dish and bake in moderate oven (350° F) 30 to 40 minutes. Carrot & Apple Salad Salad: 6 med. carrots 3 green skinned apples 2 sticks celery Dressing: juice of 1 orange 2 tspns Worcester sauce

2 tspns brown sugar salt to taste Wash vegetables and fruit. Slice celery. Peel 1 apple. Dice4 carrots and 3 apples. Grate 2 cdrrots. Mix orange juice, Worcester sauce, salt and sugar. Mix vegetables and fruit in bowl. Pour dressing over vegetables and fruit, and toss. Serve immediately. Carrot Salad Grate sufficient carrots to serve 4-6 people. Add 1 onion chopped finely, parsley, and 2 tbsp coconut. Toss lightly with your favourite mayonnaise. Delicious with other vegetables as a side salad. Carrot Fritters '/$lb mince Vi cup sweet corn lA cup grated carrot 1 onion finely chopped salt and pepper Mix all together, roll into round cakes, dip in flour and fry golden brown. Serve with mashed carrots and potatoes mixed together. Carrot Marmalade 6 fairly large carrots 6 medium lemons 6 pints water 51bs sugar Grate the 6 carrots and three lemons and take the juice from the other three lemons and soak this overnight in 6, pints of water, and next morning add the sugar and boil slowly until it sets. The ingredients may be minced, but they are better grated. Carrot Honey 3 breakfast cups grated carrots 1 Va cups water 2 breakfast cups sugar Juice and grated rind of 2 lemons Boil water, carrots and lemons for 10 minutes, add the sugar and boil till it jells.