When I was a child, probably 4 to 5 years old, I remember my mother serving carrots and green peas cooked together as part of our meal.  I did not like it but she made me sit there until I had eaten them all.  As I recall it took a long, long time.  I have always enjoyed raw carrots prepared many ways but to this day I do not care for cooked carrots unless cooked in some special way as in this KEEPER recipe.  As for green peas, I prefer canned LeSeur peas.

Don’t make the mistake I did with this recipe that I did.  Although they were still delicious, I cooked them a bit too long and they were not crunchy.  When I cook them again, I will not make that mistake.

It may be all in my head but I still not like peas and carrots cooked together.

CARROT CRUNCH

6 to 8 medium size carrots

½ tsp. salt

1 ½ Tbsp. butter

1 ½ Tbsp. brown sugar

1 tsp. grated orange rind

 ¼ cup slivered almonds, toasted

Cut carrots into uniform sticks.  Cook in a small amount of salted water until barely tender.  Remove carrots and set aside.  Pour out the water and in the same saucepan stir together the remaining ingredients.  Return carrots to pan and simmer for 5 minutes, turning carrots to coat with the butter mixture.

Serves 4 to 6

NOTE: This week’s recipe was submitted by a Mrs. Lee Province (Dottie) and taken from a cookbook titled “Lone Star Legacy II.”  The copyright dates is 1985, second printing.  The ISBN number is 0-9607152-1-5.  I tried to call them for permission to use the recipe in my column but the information operator did not have a telephone number for the printer (Austin Junior Forum, Inc. or Hart Graphics, Inc.).  I will send a copy of the column to the given address.