Sometimes in my ordering of vegetables, for one reason or another, I end up with too much of a particular vegetable. I need to use it fast, so it doesn't spoil. I hate to throw anything away. It came from my mother. She used to say, "If we don't eat it for dinner, we eat it for breakfast." I say: if you don't eat it now, you'll see it in the soup. Anyway, I had to use a lot of carrots fast. Here are some good recipes that change the excess into real treats.

Carrot Bread

 

  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3 tsps. cinnamon
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups grated raw carrots
  • 2 tsps. vanilla
  • 1 cup chopped walnuts (optional)

 

Combine flour, salt, baking soda, baking powder and cinnamon. Beat eggs until light. Stir in sugar, oil, carrots, vanilla. Add dry ingredients, then nuts. Pour into greased pans. Bake at 350°F for 50 minutes.

Makes 2 loaves.

 

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Dilled Carrot Salad

 

  • 1 tbsp. vegetable oil
  • 1 tbsp. wine
  • 2 tbsps. mustard
  • 1 tsp. chopped fresh dill
  • 1 tsp. sugar
  • 1 lb. carrots

 

In a bowl whisk all ingredients except carrots. Adjust seasoning with salt and pepper. Grate carrots and stir into dressing and serve.

 

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Carrot Avocado Salad

 

  • 1 lb. carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped onion
  • 3 tbsps. oil
  • 2 tbsps. lemon juice
  • 1 clove chopped garlic
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 avocado

 

Cut carrots into cubes. Cook carrots in a pot of boiling salted water until tender, 5 minutes. Drain and cool. Mix with cilantro, oil, lemon juice, garlic, salt and pepper. Peel and cut avocado into ½-in. cubes. Add everything together and combine. Serve cold.

 

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Carrot Stuff

 

  • 2 cups grated carrots
  • 1 cup margarine
  • 1/2 cup brown sugar
  • 1 egg
  • 3 tbsps. citrus juice
  • 1 1/2 cups. Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon

 

Cream margarine and sugar. Add eggs, juice and dry ingredients. Blend in carrots. Place mixture into ungreased pan. Bake at 350°F for 30 minutes.

 

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Carrot Latkes

 

  • 3/4 cup grated carrots
  • 1/2 cup thin sliced onions
  • 1 large egg
  • 1/3 cup breadcrumbs
  • salt and pepper to taste

 

Combine all ingredients. Add salt and pepper to taste. Heat oil in skillet. Drop in tablespoons of batter and fry until golden. Drain on paper towels and serve.