"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Judykay's Zesty Carrots Recipe

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This recipe for Judykay's Zesty Carrots, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judykay Kohler

Category:
Category:

Ingredients:  
Ingredients:  
12-16 carrots, julienne cut
1/2 c water
4 T finely chopped green onion
4 T horseradish - don't be shy about this measurement
1 c light mayonnaise
1 tsp salt
1 tsp pepper
1/2 c bread crumbs, Italian-style
2 T butter, melted

Directions:
Directions:
Cook carrots in salted water until barely done. Spread in baking dish. Mix together remaining ingredients (except crumbs and butter), and pour over carrots. Top with bread crumbs and butter.
Bake for 25-30 minutes at 350.

 

 

 

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