Roasted Carrots
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Carrots are a favorite vegetable side dish, but often they get a reputation for being bland. When peeled, sliced and boiled, bland will be the outcome. Roasting the carrots instead of boiling them enhances the natural sweetness. The instructions in this recipe are for large carrots, cut and sliced. You can cut your carrots into whatever shape you like, however remember that smaller pieces will roast faster so you’ll shorten your time. Larger pieces will take longer in the oven. I strongly suggest that you attempt to make all of your pieces similar sizes so that you don’t end up with some under done bits and some charcoal burnt bits. Roasted Carrots Recipe Ingredients: 1 lb. Carrots 3 TB Olive Oil 1 tsp Salt 1 tsp Pepper 1 tsp Dill 1 tsp Basil Directions: Preheat oven to 350 degrees Fahrenheit. Cut carrots in halves or thirds then slice in half lengthwise. Place carrot sticks in a bowl. Drizzle with the olive oil and sprinkle with spices. Toss until all carrot sticks are coated. Spread carrots in a single layer on a baking sheet. Place in oven and roast at 350 degrees for one hour.   Approximate Nutritional Information: Servings Per … Continue reading →

1978 Family Circle Vegetables and Meatless Meals Cookbook ~ Vintage Cookbook

The 1970s were a time of economy in the kitchen and at the gas pumps. Although, we still were striving to live a grand lifestyle! There was a movement towards vegetarian practices, and the concept was embraced by people in all social classes. Family Circle magazine was one of the most popular women’s magazines of the day, and highly prized for the recipes and crafts printed in the pages. This cookbook was a compilation of the recipes from the magazine, plus many more. 1978 Family Circle Vegetables and Meatless Meals Cookbook Vintage CookBook Copyright: 1978 Publisher:  Rockville House Publishers Author:  Family circle Library of Creative Cooking Hardcover, 96 pages Condition: very good, no dust jacket, printed cover, binding very tight, no marks, no tears, book appears unread Price:  6.00 Synopsis: “Vegetables are in. for the last few years, there has been an upswing in the number of people interested in produce from the ground. And for good reason. Vegetables, from artichokes to zucchini are good to eat and good for you. They provide vitamins and minerals and, in some cases, valuable protein and are an excellent source of roughage. You’ll find colorful and healthy vegetable casseroles, as well as dishes … Continue reading →

Apron Free Cooking ~ Baked Butternut Squash

Syndicated column from week of October 28 2012. Originally published in the Galion Inquirer on October 31, 2012. I think there are three kinds of people in the world. 1. Those who like squash. 2. Those who don’t. 3. Those who’ve never tried it. I know that’s a simplification of the human race, but seriously, don’t you agree? Do a quick survey of your friends and family and you’ll find I’m right. I fall into the first camp. I like squash. I like all kinds of squash. Acorn, butternut, banana, carnival, yellow, zucchini, hubbard… the list goes on. My grandpa always planted several varieties of squash in his New England garden. He would store them in bushel baskets in the basement for winter eating. My daughter is not a fan of squash. I think that’s because it’s a cousin to zucchini.  When she was little, she liked Acorn Squash. Then she grew up a bit and realized that her friends didn’t like squash and she wasn’t supposed to either. Or at least, that’s my theory of what happened. Baked Butternut Squash 1 Butternut Squash 4 T. Butter ½ c. Brown Sugar 2 c. Water Preheat oven to 350 degrees Fahrenheit. … Continue reading →