This recipe is from Carole Draysey, who also taught with me in Michigan. Carole taught Home Sciences, and then changed to Literature. We used to travel together thirty miles after school and on weekends to Central Michigan University for literature classes. Carole gave the recipe to our mutual friend Jodee Linta, who passed it on to me.
This is a good dish for a cold day!
Carrot and Apple Bake
carrots- number depending on how many you're serving
1/2 to 2/3 c orange juice
brown sugar and butter to taste
cinnamon and/or nutmeg (optional)
2 cooking apples
1. Peel and chunk carrots.
(Jodee: I often use the little mini-carrots that are already peeled.)
2. Cook carrots until tender crisp, drain.
3. Peel and slice 2 apples - Granny Smiths work well.
4. Layer carrots and apples in a baking dish.
5. Sprinkle with brown sugar and dot with butter
6. Pour orange juice over all. (I probably use about 1/2 - 2/3 cup, depending on size of dish—Jodee.) May sprinkle with cinnamon or nutmeg if desired.
7. Bake in a 250 oven about 45 minutes or until apples are tender.
