Recipe - Carrot Tzimmes

8 Carrots cut or sliced up One half inch
thick (or so)
One half cup Water
1/3 cup Honey
1 tablespoon Lemon juice
One half teaspoon Salt
1 tablespoon Pareve margarine; chicken
fat, nyafat; etc, melted
1 tablespoon Flour
One half cup Raisins
1 cn (8.25oz) crushed pineapple;
drianed
One half cup Coarsley chopped pared apple

From: sybel@ix.netcom.com (Ruth Donenfeld)

Date: Fri, 9 Aug 1996 08:21:12 0700
I have found that Carrot Tzimmes freezes nicely but it is so quick and
easy you may be able to do it that evening. Also, when defrosts, sometimes
it becomes watery. You may have to make another flour paste to thicken.

Cook carrots, covered, in water for 5 minutes. DO NOT DRAIN. Stir in honey,
lemon juice and salt; cover and simmer 20 minutes. Blen margarine and
flour; stir into carrots along with raisins, pineapple and apple. Simmer,
covered, 10 minutes more. Serves 68.

JEWISHFOOD digest 310

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.