"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mom's Company Carrots Recipe

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This recipe for Mom's Company Carrots, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Mower
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 Lb. Carrots, peeled and cut in long, narrow
strips (about 2-inch pieces)
1/2 Cup Mayonnaise
1 Tbsp. Prepared Horseradish
1 Tbsp. Parsley, minced
Salt and Pepper to taste
1/2 Cup Ritz Crackers, finely crumbed
3 Tbsp. Margerine

Directions:
Directions:
Preheat oven to 375. Bring a small amount of salted water to a boil in a medium saucepan. Add carrot strips, return to boiling, then reduce heat to a simmer and cook carrots until crisp-tender. Drain carrots, reserving 1/2 cup of liquid. Put carrots in a 1-1/2 quart casserole dish and set aside. Combine carrot liquid with mayonnaise, horseradish, parsley, salt and pepper. Mix well and pour over carrots. Sprinkle cracker crumbs on top and dot with margarine (I melt margarine and mix it into the crumbs). Bake, uncovered, 30 minutes. Makes 6 to 8 servings.

Personal Notes:
Personal Notes:
This recipe was a family favorite growing up. We lost it when my Mom got sick. My sister and I looked everywhere for it in vain. But one day when I was going through a Lion House cookbook I saw the recipe and my heart leaped when it all came back to me that Mom had cut the recipe from the, Deseret News, who often put Lion House recipes in the newspaper. Needless to say, I now share it with my family.

 

 

 

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