Recipe - Tangy Carrots

6 (up to)
8 Carrots; pared and cut
lengthwise
2 tablespoon Prepared horseradish
2 tablespoon Grated onion
One half teaspoon Salt
One fourth teaspoon Black pepper
One half cup Mayonnaise
One fourth cup Fine bread or cracker crumbs
1 tablespoon Melted butter
1 ds Paprika

Date: Fri, 14 Jun 1996 16:46:42 EDT

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US
I tried another recipe out of my fat "EATL" notebook of printouts. This is
for "Tangy Carrots." It was first posted last July by Fred Sauceman of East
Tennessee State University. See my personal notes at the end....and do try
this one.

Cooks carrots in water until tender. Reserve One fourth cup of the cooking liquid
and discard the rest. Arrange the carrots in a shallow baking dish. Combine
the horseradish, onion, carrot liquid, salt, pepper, and mayonnaise. Pour
over the carrots. Combine the crumbs, butter, and paprika. Sprinkle over
the top. Bake 1520 minutes in a preheated 375 degree oven.

Notes: I cut the carrots into thirds and then cut or sliced up the thirds lengthwise.
I didn't grate the onion, but did chop it very fine. I didn't use bread
crumbs and paprika. I had some mesquite flavored potato chips...just
crumbs, really. I smashed them up and mixed them with butter, sprinkled
these over the top. My 9" corning ware pie plate was the perfect size. I
sprayed it with Pam first. Finally, I baked it for about 25 minutes at 350
degrees. I put it in the oven at the same time I put in Anita's "Peach
Crunch" and let them bake together.

These really are good. The flavor of the horseradish complements the
carrots. I don't know if they reheat well...we didn't have any
leftovers!!!!

EATL DIGEST 13 JUNE 1996

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