| Sunshine
Carrots (Serves 4)
5 med. carrots or 2 cans sliced carrots
1 tsp. cornstarch
1 T. sugar
1/4 c. orange juice
2 T. butter
1/4 tsp. salt
1/4 tsp. ginger
Slice carrots one inch thick. Cook, covered, in salted boiling
water until tender, about 20 minutes. Drain.
Sauce
Combine sugar, cornstarch, salt and ginger in small saucepan.
Add orange juice, stirring constantly until mixture thickens
and bubbles. Boil one minute. Stir in butter. Pour over hot
carrots, tossing to coat evenly.
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Fried Green Tomatoes
Ingredients
¾ c. cornmeal
¾ c. all-purpose flour
2 tsp. Salt
1 tsp. Black pepper
2 eggs
2 T. water
2 lg. Green tomatoes
½ c. vegetable oil
In a large bowl, combine the cornmeal, flour, salt, and pepper.
In another bowl, beat together eggs and water. Slice the tomatoes
¼ inch thick. Dredge the slices through the cornmeal
mixture, then coat them by brushing them with the egg wash,
then dredge them again in the cornmeal and arrange on a plate.
Cover with plastic wrap and refrigerate for 30 minutes. Heat
oil and fry on both sides until brown. Drain on paper towels
and serve immediately.
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