Wednesday, 14 October 2009
Something different to do with carrots!
This is very good with cold meat - or served on its own.
2 pounds carrots 1 medium onion 1 medium green pepper 1 can tomato soup 1 cup sugar 3/4 cup vinegar 1 teaspoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.
Monday, 12 October 2009
ideal for lunch boxes or even a late night snack. You can omit the apple but I like the taste and it adds moisture. If you do omit the apple soak the prunes and apricots in a little water and add this to the mixture. make up the buylk by increeasing to 3/4 cup. If you do not have prunes and apricots on their own use a mixture of dried fruits such as apple rings, peaches, apricots (1/12 cups bfore soaking)- soaked in water. 1 cup whole wheat or brown flour 3/4 cup all-purpose flour 2/3 cup packed dark brown sugar 1/2 cup dried apricots -- chopped 1/2 cup dried prunes -- chopped 1/2 cup raisins 1/4 cup wheat bran 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon baking soda 1 apple -- grated 3/4 cup plain yogurt 1/4 cup vegetable oil 2 eggs In bowl, mix flours, sugar, apricots, prunes, raisins, bran, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside. Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined. Spread in greased 9-inch square cake pan. Bake in 350F/180C oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack; cut into bars. (Bars can be stored in airtight container for up to 3 days, or individually wrapped and frozen for up to 1 month.)