1/2 lb. fresh carrots or baby carrots
1/2 stick butter (or margarine)
6 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. ginger (optional)
Clean carrots and cut into bite-size pieces. Steam 10 minutes in a small amount of boiling water (just until tender). Melt margarine in a large skillet over low heat. Add brown sugar, cinnamon and ginger. Cook 1-2 minutes. Add hot carrots, stirring well to coat. Remove when shiny and well glazed.
Granny's Favorite Vegetable Dip
1 16oz container of Sour Cream
1 Cup Mayonnaise
1-2 Tablespoons Beaumonde Spice
1-2 Tablespoons chopped dill
chopped onion to taste
Mix all ingredients well. Chill before serving with your vegetable tray.
Whether you purchase potatoes in bulk and they're coming close to their expiration date or you simply like short cuts for daily meal preparation, try this: Bake up a few taters ahead. After baking you can peel them (or not) and then cube, slice, quarter, mash or simply place them whole in to individual baggies. Store what you think you'll want for the coming week in the fridge and the rest in the freezer.