1		cup shortening
3/4		cup sugar
1/2		tsp. salt
2		eggs, lightly beaten
1		cup cooked, mashed carrots
2		cups flour
2		tsp. baking powder
1		tsp. vanilla
Frosting
2		cups powdered sugar
2		tbls. melted butter
2		tbls. orange juice
1		tbls. lemon juice
1		tsp. orange rind (optional)
		Orange food coloring

Cream together shortening, sugar and salt. Add eggs and carrots. Sift flour with baking powder and add to mixture. Add vanilla. Drop on greased cookie sheet. Bake at 350 degrees for 15 minutes. Mix together frosting ingredients. Frost while warm. Yields 1-1/2 dozen. Susie Marsh, Atlanta, Mo.
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Copper Pennies

2		lbs. carrots
1		bay leaf
1		10-3/4 oz. can tomato soup
1/2		cup vinegar
1/4		cup granulated sugar
1		tbls. water
1		tbls. Worcestershire sauce
1		tbls. mustard
1/4		tsp. cinnamon
1/4		tsp. cloves
1/4		tsp. ginger
1/4		tsp. salt
1		green pepper, thinly sliced
1		medium onion, thinly sliced

Wash, peel and slice carrots into 1/8-inch pieces. Cook carrots with bay leaf until just tender. Drain and remove bay leaf. Mix together remaining ingredients except green pepper and onion. Layer carrots, pepper and onion in a bowl. Poor marinade sauce over. Stir lightly. Cover and chill overnight. May be served hot or cold. Yields 8 to 10 servings. Shelly Rothove, Westphalia, Mo.
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Stuffed Carrots

12		medium carrots, peeled
1/2		cup white rice, cooked
1/2		cup dry bread crumbs
1/3		cup cheddar cheese, shredded
1/2		tsp. salt
1/4		tsp. pepper
1		tsp. onion, finely chopped
1		tsp. green pepper, finely chopped
2		tbls. butter, melted
		Fresh parsley, chopped
		Carrot curls (optional)
		Parsley sprigs (optional)

Cut carrots 3 inches from top, reserving smaller ends for another use. Cook carrots in small amount of water for 20 minutes or until tender. Let cool. Scoop out center of each carrot. Combine rice and next seven ingredients. Toss to mix. Stuff carrots with mixture. Place in 13x9x2 inch baking dish. Cover and chill up to 24 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 degrees for 15 minutes until hot. Sprinkle with chopped parsley. Garnish with carrot curls and parsley. Yields 6 servings. Martha Hagedorn, Hermann, Mo.
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Au Gratin Carrots

2		lb. sliced carrots
1/2		cup onion, chopped
1/4		cup butter or margarine, divided
3		tbls. all-purpose flour
1/2		tsp. salt
1/8		tsp. pepper
1-1/2		cups milk
4		oz. processed American cheese, cubed
2		tbls. fresh parsley, chopped
2		cups crushed Cornflakes

Cook carrots until crisp-tender; drain and set aside. In saucepan over medium heat, saute onions in 3 tbls. butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to boil, stirring constantly. Cook for 1 minute or until thickened. Stir in cheese until melted. Add carrots and parsley. Pour into greased 8-in. square baking dish. Melt remaining butter; add Cornflakes. Sprinkle over carrot mixture. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Yields 8 to 10 servings. Mrs. Raymond Shirk Jr., Barnett, Mo.
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Chopped Marinated Carrots

1		lb. carrots
1		medium onion
1		small green pepper
1		10-3/4 oz. can tomato soup
1/2		cup salad or vegetable oil
3/4		cup vinegar
1		cup sugar
1		tsp. dry mustard
1		tsp. Worcestershire sauce
1/4		tsp. salt
1/4		tsp. pepper

Clean carrots and cut into circles. Boil in salted water until just tender. Drain and cool. Chop onion and pepper; set aside. Combine all other ingredients and heat until sugar is dissolved. In bowl, alternate layers of carrots, peppers and onions. Pour hot marinate over all and marinade for 24 hours in refrigerator. Serve cold. Will keep up to two weeks in refrigerator. Yields 15 servings. Susie Miller, Clark, Mo.
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Carrots Supreme

8		cups sliced carrots
1		small onion, chopped
1		tbls. butter
1		10-3/4-oz. can condensed cream of mushroom soup, undiluted
1		4 oz. can mushroom stems and pieces, drained
1/2		cup Parmesan cheese, grated
1		cup soft bread crumbs

Place carrots in saucepan and cover with water. Bring to boil. Reduce heat, cover and cook until tender. Meanwhile, in small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and cheese. Transfer to a greased 2-1/2 qt. baking dish. Sprinkle with breadcrumbs. Bake uncovered at 350 degrees for 30 to 35 minutes or until heated through. Yields 8 servings. Mary Woodfin, Puxico, Mo.
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Surprise Carrot Cake

Cake:
2-1/4		cups Softasilk cake flour
1-1/2		cups sugar
3/4		cup mayonnaise
2		tsp. baking soda
2		tsp. ground cinnamon
1/2		tsp. salt
1/2		tsp. ground allspice
3		eggs
1		8 oz. can crushed pineapple, undrained
2		cups finely shredded carrots
3/4		cup chopped pecans
Frosting:
3		tbls. butter or margarine, softened
2		3 oz. pkgs. cream cheese, softened
3		cups powdered sugar
1/2		tsp. vanilla
		Dash of salt

Pre-heat oven to 350 degrees. Grease and flour two 9 x 1-1/2 inch round cake pans. Beat together cake ingredients except carrots and pecans in a bowl with a mixer on low for 30 seconds. Beat on medium speed for 3 minutes. Stir in carrots and pecans. Pour into pans. Bake 30 to 35 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pans to finish cooling on wire rack. Cool completely. Frosting: Beat together butter and cream cheese in a bowl with a mixer on medium speed until smooth. Gradually beat in powdered sugar, vanilla and salt until smooth. Once cake is cool, fill layers and frost cake with cream cheese frosting. Store in refrigerator. Yields 8 to 10 servings. Mattie N. Borntrager, Clark, Mo.
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Carrots Elegante

1		lb. fresh carrots, peeled and thinly sliced
1/4		cup raisins
1/4		cup oleo
3		tbls. honey
1		tbls. lemon juice
1/2		tsp. ginger or nutmeg
1/4		cup black walnuts

Cook carrots, covered, in boiling water for 8 minutes; drain. Pour carrots in 1-qt. baking dish. Stir in raisins, oleo, honey, lemon juice and ginger/nutmeg. Bake in 350 degrees oven for 40 to 45 minutes. Stir often. Sprinkle with walnuts. Yields 4 servings. Martha Sloan, Hamilton, Mo.
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Almond-Topped Carrots

2		lbs. carrots, julienne
2		cups water
1/2		cup golden raisins
1/2		cup butter, melted
6		tbls. lemon juice
1/2		tsp. ground ginger
		Dash of pepper
1/2		cup slivered almonds, roasted

In saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes. Drain. Add raisins, butter, lemon juice, ginger and pepper. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees for 35 minutes. Sprinkle with almonds. Yields 12 servings. Mrs. Levi Miller, Clark, Mo.
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Meatloaf with Carrots

1-1/2		lbs. lean ground beef
4		strips bacon, cooked and cut in bite-size pieces
1/4		chopped onion
1		cup crushed Waverly crackers
		Salt to taste
		Pepper to taste
1-1/4		cups milk
1/2		cup grated carrots
1/4		cup potatoes, peeled/grated
2		eggs, beaten
1/4		cup milk
1/2		cup sweet red pepper, chopped
1/8		cup K.C. Masterpiece BBQ sauce

Mix together ingredients until blended. Spoon into loaf pan. Drizzle with BBQ sauce. Bake 50 minutes at 350 degrees or until done. Yields 6 servings. Mrs. Debbe Baker, Newburg, Mo.
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