Carrot - Raisin Salad
3 cups grated carrots
1 cup raisins
2-3 packages Equal sweetener
6 tablespoons mayo or Miracle Whip
Crushed pineapple, optional
Mix it all together and enjoy.
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3 cups grated carrots
1 cup raisins
2-3 packages Equal sweetener
6 tablespoons mayo or Miracle Whip
Crushed pineapple, optional
Mix it all together and enjoy.
1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 tsp dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury refrigerated crescent dinner rolls
1 egg
1 Tbsp water
1/8 tsp dried thyme leaves
Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.
In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.
2 Tbsp olive oil
1 medium sweet onion, chopped
1 medium Yukon Gold potato, peeled and chopped
1 clove garlic, chopped
1 Tbsp peeled and grated fresh ginger
1 tsp ground coriander
1 tsp curry powder
1 1/2 lb carrots, peeled and chopped
4 cups chicken or vegetable stock
salt and freshly ground pepper
Heat the olive oil in a large saucepan over medium heat. Add the onion, potato, garlic, ginger, coriander, and curry powder and cook until the onion is soft and translucent, 5-8 minutes. Add the carrots and stock and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, or until the carrots are tender.
Puree in a blender and season to taste with salt and pepper.