6 large carrots
5 large Ida Red or Rome apples
5 T sugar
5 T flour
1/2 t nutmeg
1 T margarine
1/2 C orange juice
Slice carrots thinly and cook in salted water for 5 minutes;
drain. Slice apples and cook in clear water 5 minutes; drain.
Layer carrots and apples in casserole. Mix sugar, flour and
nutmeg; sprinkle on top. Dot with margarine. Pour orange juice
over all. (Can be made ahead and baked just before serving).
Bake 30-40 minutes in 350 oven. Makes 6 servings. Recipe provided by the New York Apple Association.
Nutritional analysis per serving: Calories, 242; Fat, 3 g;
Cholesterol, 0 mg; Fiber, 7 g;
Sodium, 61 mg; Percent calories from fat, 11%.
