These carrots make a great side dish. The kids love them too. I took this recipe from “Better Homes and Gardens – New Cookbook”
1 pound medium carrots, parsnips, or turnips, peeled
1 tablespoon butter or margarine
1 tablespoon brown sugar
1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into bite-size pieces.)
2. In a medium saucepan cook carrots or parsnips, covered, in a small amount of boiling salted water for 8 to 10 minutes (10 to 12 minutes for turnips) or until crisp-tender. Drain; remove from pan.
3. In the same saucepan combine butter, brown sugar, and dash salt. Cook and stir over medium heat until combined. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
MAKES: 4 Servings
My husband and my son love anything spicy. I came across this great bacon recipe in my Epicurious cookbook ” More than 250 of our Best-loved Four-fork Recipes”.
The cookbook notes that if thick-cut bacon is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.
This bacon is great for breakfast or even on a club sandwich at lunch.
1 1/2 tablespoons light brown sugar
Rounded 1/4 teaspoon cayenne
Rounded 1/4 teaspoon black pepper
1 pound thick-cut bacon (about 12 slices)
1. Put the oven rack in the middle position and preheat the oven to 350F.
2. Stir together the brown sugar, cayenne, and black pepper in a small bowl.
3. Arrange the bacon slices in a single layer (not overlapping) on the rack of a large broiler pan or baking sheet. Bake 20 minutes. Turn the slices over and sprinkle evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.
MAKES 6 SERVINGS