Carrots and apples
Instructions:
- 2 cups fresh carrots, scrubbed and sliced;
- 1⁄4 cup cooking liquid or 1 tablespoon margarine;
- 1 apple, cored, peeled, and sliced;
- 1 tablespoon honey or brown sugar;
- 1⁄4 teaspoon salt;
- 1⁄2 teaspoon cinnamon.
- CHOOSE:
- Carrots that are firm, smooth, evenly shaped, and have a bright orange color. Do not choose those that are flabby, shriveled, rough, or cracked. One pound will serve 3 or 4 or equal about 3 cups grated, 3-1⁄2 to 4 cups sliced or diced.
- STORE: Carrot greens should be removed right after purchase. Carrots should be stored in the refrigerator wrapped in plastic and are best if used within 1-2 weeks.
- HOW TO USE: Wash well. Carrots can be eaten raw, or they can be cut up and cooked by steaming, boiling, stir-frying, or as part of a soup or casserole.
- Cook carrots until almost tender, drain, save liquid.
- In large frying pan, melt margarine.
- Add remaining ingredients.
- Cover and cook over low heat until apple is tender, stir occasionally.