DRYING VEGETABLES, PART 2

Carrots dry quickly, rehydrate well, and can be used in a variety of ways. They may be dried naturally or balnched, if desired.(See Blanching article.) Unblanched carrots will bleach when dried, but when rehydrated, they will regain their natural color as well as much of their fresh snap and crunch. Dried, shredded carrots make an unusual, tasty munchie just eaten out of hand.

Carrots A L'Orange

• 1 cup dried sliced carrots
• 2 cups water
• 1/4 cup frozen orange juice concentrate
• 2 Tablespoons butter
• 2 teaspoons cornstarch
• 1/4 teaspoons ginger powder

Drain off 1/4 cup of liquid and set aside. Place remaining liquid and carrots in a pan, cover and simmer at medium heat until carrots are tender. Add extra water if necessary. Uncover and simmer off any remaining liquid. Add butter and lightly saute carrots. Combine orange concentrate with 1/4 cup of soak liquid, add cornstarch and ginger. Add to carrots, cook until sauce has thickened. Garnish with a spring of fresh parsley or fresh mint.

Super Moist Carrot Cake

SOAK OVER NIGHT:

• 1 cup Crush pineapple, undrained (use juice packed variety)
• 1-1/2 cup Pineapple juice
• 1-1/2 cup Dried Shredded Carrots

BLEND TOGETHER:

• 4 Eggs
• 1 cup Oil
• 1 cup Honey
• 1 teaspoon Vanilla

SIFT TOGETHER:

• 3-1/4 cups Whole Wheat Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 1/2 teaspoon Salt
• 1/2 teaspoon Allspice

ADD: 1 cup chopped nuts (optional). Mix thoroughly.

Pour into two well oiled, 9 inch baking pans. Bake at 350° for approximately 60 minutes.

If desired, frost with cream cheese frosting. The cake is so moist we like it plain.