HORSERADISH POTATO CRUSTED BEEF STEW

Another RECIPE SCRAP recipe wins!  The horseradish and cheddar cheese combo is AWESOME! and really elevates a basic stew to the next level.

HORSERADISH POTATO CRUSTED BEEF STEW

STEW
1 1/2 pounds lean stew meat, diced small bite sized
1 cup blended red wine
1/2 cup Moscato white wine
1 tablespoon caraway seeds
FRESH ground salt and pepper, to taste
1 orange, sliced
1/3 cup Wondra
1 large Vidalia onion, quartered and sliced
4 carrots, sliced into thick chunks
2 cloves garlic, minced
8 ounces mushrooms, sliced
3/4 cup beef bone broth
2 tablespoons cornstarch

  • Place half the orange slices the bottom of a non-metallic bowl.
  • Top with beef pieces.
  • Generously season with FRESH ground salt and pepper.
  • Top with the remaining orange slices.
  • Whisk together the wines and caraway seeds.
  • Pour over beef, cover and marinade over night or at least 4 hours.

 

  • Preheat oven 325°.
  • Drain the beef WELL, discard oranges, but reserve the marinade.
  • Heat the oil over medium high heat in dutch oven.
  • Generously season the beef with FRESH ground sea salt and black pepper.
  • Dredge the beef in the Wondra.
  • Sear the beef pieces.
  • Add the onions, garlic and carrots and simmer 5 minutes or so.
  • Add mushrooms.
  • Whisk together the cornstarch with the beef stock and marinade, whisking until blended. Stir into stew.
  • Season to taste.
  • Cover and cook in oven 45 minutes.

CRUST – prepare potato crust so it is ready at the 45 minute mark
1 1/2 pounds YUKON potatoes, grated
1 tablespoon Avocado oil or 1 1/2 tablespoons melted butter
2 tablespoons creamy horseradish
2/3 cup grated SHARP cheddar cheese
FRESH ground salt and pepper, to taste

  • Blanch the grated potatoes for 5 minutes in boiling water.
  • Drain well.
  • Use a cheesecloth to squeeze any remaining liquid from the potatoes.
  • Stir in avocado oil, horseradish, cheese and season to taste.
  • Layer potatoes evenly over the stew.
  • Increase the oven temperature to 400°.
  • Cook 30 minutes more until the potato crust is crisp and golden brown.

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  I now have one more scrap of paper gone!

CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package

  • Heat avocado oil in a heavy skillet over medium0high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add orange juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs can be substituted easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • YOPLAIT orange cream works beautifully.

CHILI CHICKEN – ALLOW MARINATING TIME

I’m finally getting around to a few of the recipes that have been hanging around waiting to be experimented with.  This one turns out to be a great recipe for both the grill or the oven and can be frozen and pulled out to thaw for even a weeknight meal. I prefer it best on the grill and use bone-in for that.

CHILI CHICKEN
1 bottle chili sauce (12 ounces)
1/3 cup white wine
1/4 cup avocado oil
10-12 garlic cloves, minced
4 DOROT basil cubes*
Salt and pepper to taste
8 chicken thighs, boneless, skinless **

  • Whisk together chii sauce, white wine, oil, basil and garlic until well blended.
  • Prick each chicken thigh several times with a fork and place in a tupperware marinader or ziploc bag.
  • Pour most of the marinade over chicken pieces.  Seal and refrigerate. Refrigerate the remaining marinade for basting during the grill time.
  • Turn frequently for 8 hours or overnight.
  • Drain chicken and discard marinade.
  • Place chicken on greased grill rack/pan.
  • Cover with foil and grill 10-15 minutes.
  • Uncover and baste pieces with marinade.
  • Turn pieces and grill another 10-15 minutes until cooked through. DO NOT RECOVER.

NOTE: You can also also freeze the ziploc of chicken with 1 1/2 cups of marinade and remaining marinade in a separate small ziploc for future cooking.  Just defrost overnight in the refrigerator and cook at dinner time.

*I love these frozen herb cubes.  With just the two of us  fresh herbs go to a huge waste many times so these are a fantastic alternative.

**Original recipe called for bone-in, skin-on thighs, but I changed it and they taste just as good.

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

BACON CHEDDAR PANCAKES

I found this recipe in a magazine and found it just intriguing enough to try. I made just a few very small changes:

  • It called for regular cheddar and I used white.  
  • It called for 3 slices of bacon and I used 4.
  • It had you serving with just butter which we tried and then we added maple syrup which was a serious plus in our book.
  • It also said it would make 8 pancakes and I got 11.

BACON CHEDDAR PANCAKES
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 1/4 teaspoon sea salt
1 cup + 2 tablespoons buttermilk
1 LARGE egg
3 slices bacon, cooked and crumbled
1/4 cup grated white cheddar cheese
Maple Syrup

  • Preheat skillet and spray with non-stick cooking spray.
  • Mix together the flour, cornmeal, baking powder, baking soda and salt until well blended.
  • Whisk together the egg and buttermilk.
  • Add wet ingredients to dry, whisking only until incorporated well.
  • Fold in bacon and cheese.
  • Using 1/4 cup measure scoop batter onto prepared skillet.
  • Turn when you see bubbles on the entire pancake surface.  If you wait for the bubbles you will need to only flip once and pancakes should be golden.
  • Cook until golden.

CARAMEL APPLE RAISIN DIMSUM DUMPLIINGS

CARAMEL APPLE RAISIN DIMSUM DUMPLIINGS

2 large apples, peeled, cored & chopped
1/4 cup golden raisins
2 tablespoons golden rum
1/4 cup packed brown sugar
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
lemon juice
1/2 teaspoon vanilla
2 tablespoons heavy cream
4 tablespoons butter
Melissa’s Dimsum dumpling wrappers
Frying oil (with a neutral flavor)

  • Soak raisins in the rum for an hour before preparing the apples.
  • Toss apples and raisins with the lemon juice.
  • Sift together the dry ingredients.
  • Toss the apple mixture with the dry mixture until well coated.
  • Add vanilla and cream until well blended.
  • Melt butter in cast iron skillet (preferred). Add apple mixture and cook for 5-7 minutes until tender.
  • Fill each dumpling wrapper with a heaping teaspoon of the apple mixture.
  • Wet and seal the edges.
  • Bring oil to a frying heat.
  • Add several of the dumplings, but do not crowd the pan. Cook until golden brown.
  • Drain on paper towels.
  • Sprinkle with powder sugar or cinnamon sugar.
  • Serve with french vanilla ice cream.

BAKED CARAMEL PEARS

In an effort to clean out magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! Now while I usually keep the combination of spices and seasonings somewhat intact, I do make changes that make it more palatable to my family. So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

These recipes have been floating around so long in the box of scraps that I have no idea where they originated (but they look like pages from an old Lawry’s magazine when I worked there) which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

*I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
**I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will maybe broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

DECONSTRUCTION: HOW STUFFED CARROTS BECAME A CARROT CASSEROLE

I’m always on the look out for great ways to spice up vegetable recipes.  I found what sounded and looked like an awesome recipe in a magazine for a carrot side dish.  I was excited to make it, but then oh so disappointed.  They looked pretty, but they tasted awful.  So, we sat around the dinner table deconstructing AND reconstructing the recipe!  My family is so good at dinner conversation.  Well, maybe not, but at least they tell me what they don’t like and then help turn it into something they will like.


The original recipe:
BAKED STUFFED CARROTS
12 medium carrots
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted and divided
1/8 teaspoon paprika

  1. Place carrots in a skillet. Add 1 inch of water.  Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender.  Drain.
  2. Cut a thin lengthwise slice out of each carrot.  Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped.  Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper.  Spoon into carrot shells.
  3. Place in a greased 13 inch x 9 inch baking dish.  Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.  Drizzle with remaining butter.
  4. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender. 
Do you remember Gilligan’s Island Season 3, episode 20?  No, I didn’t REMEMBER the number or season either, but I remember the episode well.  Gilligan discovers a crate in the lagoon and pries off the lid, which falls face side down of course, and inside are all these beautiful seeds.  Mary Ann immediately plants a garden and they all have their favorite vegetables.  Because the seeds are radioactive they produce bigger and “better” vegetables that gives each castaway a special ability.  These were 2 1/2 inches in diameter!

I present to you the Gilligan’s Island Carrots:
THE RECIPE WORTH MAKING:
BAKED CARROT CASSEROLE
12 medium carrots

1/4 cup mayonnaise1 large bunch green onions, minced3 cloves garlic, minced1/8 teaspoon ground nutmeg1 teaspoon sea salt
1 teaspoon white pepper
1/4 cup dry bread crumbs2 tablespoons butter, divided1/8 teaspoon paprika

  • Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
  • Slice carrots into 1 inch lengths and then into 4 pieces each.
  • In a small skillet melt 1 tablespoon of butter.  Saute’ onions and garlic until translucent and fragrant. Drain of fat.
  • Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
  • Toss with cooled carrots until well coated.
  • Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
  • Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.

DELICIOUS FRIED CHICKEN & HELPFUL HINTS PLUS BONUS FRIED CHICKEN ALTERNATIVES

In an effort to clean out my magazines and cookbooklets, I joined Magazine Mondays hosted by Cream Puffs in Venice many years ago. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them. I have this horrible habit of cutting recipes out and throwing them into a box and then I have no idea where the original recipe came from. To be honest it didn’t help me eliminate recipes, but I enjoy it anyway.  I’ve ended up with multiple recipes and they are ALL good so just pick your favorite from this bunch! Both of these recipes make a chicken where the crust doesn’t break apart on the first bite.

DELICIOUS FRIED CHICKEN
Cut up chicken pieces
1/4 cup beer or ginger ale
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil for frying

  • Bring oil to frying temperature in a cast iron skillet.
  • Wash chicken pieces, dry and sprinkle with salt.
  • Whisk together the beer, baking soda and salt.
  • Dip each piece of chicken in beer mixture and then fry.
  • Drain on paper towels.

BUTTERMILK BRINED FRIED CHICKEN
3 pounds of your favorite chicken pieces
3 cups buttermilk
1/3 cup kosher salt
3 tablespoons sugar
2 cups flour
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/2 tespoon paprika
1/2 cup buttermilk
2 jumbo eggs

  • In a very LARGE bowl combine the 3 cups buttermilk, kosher salt and sugar, stirring to dissolve.
  • Add ALL the chicken pieces, turning to make sure each piece is coated in brine. and seal tightly.
  • Chill 3-4 hours, turning occasionally to make sure chicken pieces are well coated in brine.
  • Remove from brine and dry on paper towels. Discard brine. 
  • Heat large skillet with 1 1/2 inches of oil to 350 degrees. OIL WILL BE HOT!!! USE CARE!!
  • Whisk together the eggs and 1/2 cup buttermilk into a shallow dish.
  •  Combine flour, sea salt, white pepper and paprika in a large Ziploc bag. Divide into 2 shallow dishes.
  • Dip each chicken piece in the first flour dish, then the egg dish and then the 2nd flour dish.
  • Add chicken pieces, adjusting as necessary to maintain heat. 
  • Cook 12-15 minutes until golden brown turning only once when you see blood as grams would say.

NOTE:  LET YOUR USED OIL COOL AND THE STRAIN IT INTO A GLASS MASON JAR.  REFRIGERATE AND IT CAN BE USED 2-3 MORE TIME IN THE THE NEXT SEVERAL MONTHS.  BE SURE TO STRAIN IT EACH AND EVERY TIME!

HELPFUL HINTS FOR FRYING CHICKEN:

  • SIZE DOES MATTER. Try to cook pieces similar in size at the same time.
  • DO NOT CROWD YOU PAN.  Cook in batches allowing plenty of room for the oil to make your crust crisp.
  • BUTTERMILK BRINE:  Buttermilk brine on chicken as well as beef acts like an enzyme to break down muscle fibers and fat allowing more flavor to be tasted in the finished product.
  • ROOM TEMPERATURE! Bringing your pieces to room temperature before the wash and dredge does 2 helpful things – 1) your oil will not cool as much or as fast giving you an even cooking and 2) your wash and dredge will stay put better making a crispier chicken.

    APPLE RUM RAISIN NOODLE PUDDING

    I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.   

    I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite!  I’ve also found other versions that have helped me repeatedly adapt it into what it is today.  My neighbor and I  became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.

    APPLE RUM RAISIN NOODLE PUDDING

    2 cups dry wide egg noodles

    2 beaten eggs
    1/2 cup sugar
    8 ounce crushed pineapple, drained well
    1/4 cup golden raisins

    1/4 cup golden rum
    3/4 teaspoon vanilla
    2 tablespoons butter, melted

    1 teaspoon cinnamon
    1 cup milk

    1 GALA apple, peeled, cored and grated

    • Cook and drain the noodles
    • Combine all other ingredients together
    • Fold into warm noodles
    • Generously spray an 8×8 baking dish with PURE
    • Gently spread entire mixture into dish evenly
    • Bake at 325 degrees for 45 minutes

    Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce for Magazine Monday

    Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
    When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

    PINEAPPLE CIDER BRINE PORK CHOPS

    1 1/2 cup water
    8 ounce can crushed pineapple
    1 cup packed brown sugar
    1/4 cup sea salt
    1 teaspoon thyme
    1/2 teaspoon white pepper
    2 1/2 cups apple cider vinegar
    4 thick pork chops

    • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
    • Bring to a boil.
    • Add seasonings and blend well.
    • Slow simmer 10 minutes.
    • Cool.
    • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
    • Drain chops.
    • Grill or broil 5-6 minutes on each side.
    • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
    • Brush each side of chops with BBQ sauce for the last few minutes.

    ROOT BEER PINEAPPLE BBQ SAUCE

    12 ounce MUG root beer
    8 ounce can crushed pineapple
    4 tablespoons butter
    1 bunch green onions, sliced thin
    4 teaspoons minced garlic, jar
    1 cup packed dark brown sugar
    1/4 cup molasses
    1 cup ketchup
    1/2 cup apple cider vinegar
    3 tablespoons sun dried tomato pesto
    1 teaspoon sea salt
    1 tablespoon liquid smoke
    1 tablespoon Frank’s hot sauce
    2 tablespoons cornstarch

    • Melt butter in a large saucepan.
    • Add onions and garlic, Saute’ until tender.
    • Add other ingredients, except cornstarch, and bring to a boil.
    • Reduce heat and simmer 30 minutes.
    • Remove 1 cup of sauce and whisk cornstarch into it.
    • Return mixture to the sauce pan and simmer 15 minutes.
    • Cool 15 minutes.
    • Refrigerate,
    • Makes 4 cups.

    DECONSTRUCTION: HOW STUFFED CARROTS BECAME A CARROT CASSEROLE

    I’m always on the look out for great ways to spice up vegetable recipes.  I found what sounded and looked like an awesome recipe in a magazine for a carrot side dish recipe.  I was excited to make it, but then oh so disappointed.  They looked pretty, but they tasted awful.  So, we sat around the dinner table deconstructing AND reconstructing the recipe!  My family is so good at dinner conversation.  Well, maybe not, but at least they tell me what they don’t like and then help turn it into something they will like.

    The original recipe:
    BAKED STUFFED CARROTS
    12 medium carrots
    1/4 cup mayonnaise
    4 teaspoons grated onion
    2 teaspoons prepared horseradish
    1/8 teaspoon ground nutmeg
    salt and pepper to taste
    1/4 cup dry bread crumbs
    2 tablespoons butter, melted and divided
    1/8 teaspoon paprika
    1. Place carrots in a skillet. Add 1 inch of water.  Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender.  Drain.
    2. Cut a thin lengthwise slice out of each carrot.  Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped.  Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper.  Spoon into carrot shells.
    3. Place in a greased 13 inch x 9 inch baking dish.  Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.  Drizzle with remianing butter.
    4. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender. 
    Do you remember Gilligan’s Island Season 3, episode 20?  No, I didn’t know the number or season either, but I remember the episode well.  Gilligan discovers a crate in the lagoon and pries off the lid, which falls face side down of course, and inside are all these beautiful seeds.  Mary Ann immediately plants a garden and they all have their favorite vegetables.  Because the seeds are radioactive they produce bigger and “better” vegetables that gives each castaway a special ability.  These were 2 1/2 inches in diameter!
    I present to you the Gilligan’s Island Carrots:
    THE RECIPE WORTH MAKING:
    BAKED CARROT CASSEROLE
    12 medium carrots


    1/4 cup mayonnaise
    1 large bunch green onions, minced
    3 cloves garlic, minced
    1/8 teaspoon ground nutmeg
    1 teaspoon sea salt
    1 teaspoon white pepper
    1/4 cup dry bread crumbs
    2 tablespoons butter, divided
    1/8 teaspoon paprika

    • Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
    • Slice carrots into 1 inch lengths and then into 4 pieces each.
    • In a small skillet melt 1 tablespoon of butter.  Saute’ onions and garlic until translucent and fragrant. Drain of fat.
    • Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
    • Toss with cooled carrots until well coated.
    • Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
    • Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.

    aprons 3