A delicious lunch was served by the women of the literature and art departments of the Ariel Club when Jane Hopkins was the speaker last month at the Denton Woman’s Club Book Review.
A Mexican rice casserole, green salad and sweet-sour carrots filled the entree plate, accompanied by chips and salsa. Dessert was a “dump cake,” which doesn’t sound very good, but it was. I cleaned my plate!
We all particularly enjoyed the carrots, which Delores Vann had prepared for 100 guests.
Any size carrot may be used, but Delores used the smallest carrots, which were perfect.
• 2 pounds carrots
• 1 teaspoon salt
• Hot water
• 2 tablespoons butter or canola oil
• 1/2 cup vinegar
• 3/4 cup sugar
If using mature carrots, scrape and cut into 2-inch diagonals. Packaged baby-cut or mini carrots need no preparation.
Place prepared carrots in saucepan, and add salt and hot water to cover. Cook until barely tender. Drain; add butter, vinegar and sugar. Cook briefly until a knife will penetrate without too much resistance. It is important to not overcook.
Carrots can be served warm or cold.
MARTHA LEN NELSON can be contacted by calling her at 940-382-9597 or e-mail email@example.com .