Tuesday, April 29, 2014

Corn Flake Carrots (1937)

Scrub 7 large carrots. Boil till nearly done in salted water.  Drain and cut in half lengthwise.

Roll each piece in mayonnaise, then in crushed corn flakes.  Place in greased baking dish.  Dot with butter, and season with salt and pepper.

Bake in 350 degree over until brown.

(Origin - Handwritten recipe in "Kitchen Scrap Book." Published in 1937 by The Reilly & Lee Co. of Chicago)

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