Roasted Carrots

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. Place 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 →

String Beans with Onions ~ 1963 Lincoln Continental Guide

While the Lincoln Continental Guide to Successful Entertaining presents glamorous and elegant party menus and pictures of tables set for the most VIP of guests, the recipes are often very simple. In fact, the author takes pains to mention that she keeps a full pantry of canned and frozen goods so she can manage to entertain at a moment’s notice. She also points out that many of the meals are prepared by herself and her husband. Entertaining doesn’t have to be complicated. String Beans with Onions 3 boxes frozen whole green beans 1 can tiny whole onions ¾ teaspoon Beau Monde seasoning ¾ teaspoon Chef Howald’s seasoning ¼ teaspoon M.S.G. 1/8 pound butter Scatter the Beau Monde, Chef Howald’s and M.S.G. lightly in the bottom of the largest frying pan you have. Thinly slice the butter and cover the bottom of the pan. Break the frozen string beans apart by pounding the sealed packages on the edge of the drain board, whacking them on all sides and ends. Scatter the beans as evenly as possible over the pan, and add a quarter cup of water. Bring to a quick boil, lower heat and cook about five minutes or longer. Drain the onions, … Continue reading →