| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
Vegetable |
6 |
Servings |
INGREDIENTS
| 8 |
|
Carrots sliced 1/2 inch thick (or so) |
| 1/2 |
c |
Water |
| 1/3 |
c |
Honey |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Pareve margarine; chicken fat, nyafat; etc, melted |
| 1 |
tb |
Flour |
| 1/2 |
c |
Raisins |
| 1 |
cn |
(8.25-oz) crushed pineapple; drianed |
| 1/2 |
c |
Coarsley chopped pared apple |
INSTRUCTIONS
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 6-8.
JEWISH-FOOD digest 310
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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