CARROT RING
Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.
Nutrition Facts :
MOM'S THANKSGIVING CRANBERRY JELLO MOLD
A MUST for us! A neighbor in Omaha had given this to my Mom in the early'60's and she has made it every Thanksgiving since. Now I make the holiday, so I make the mold! It's very easy. Keep in mind that this has walnuts just in case you have guests who are allergic to nuts. Enjoy! *You can make this 2 days before serving so I will make it on the Tuesday before Thanksgiving and keep it in the mold in the refrigerator and just unmold it before serving.
Provided by Oolala
Categories Gelatin
Time 1h20m
Yield 3 cup mold, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the packages of jello in the hot water.
- Add the cold water and the cranberry sauce. Blend well and chill.
- Before mixture sets, add apples, celery and nuts and mix well.
- Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
- Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
MOM'S THANKSGIVING CARROT MOLD
This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.
Provided by Oolala
Categories Vegetable
Time 6h30m
Yield 1 ring mold, 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and brown sugar with an electric mixer in a large bowl.
- Add the egg and orange juice.
- Sift in flour.
- Add all other ingredients and mix.
- Place mixture into greased, 4 cup, ring shaped mold.
- Chill at least 5 hours before baking.
- Bake at 350 degrees F. for 1 hour.
Nutrition Facts : Calories 540.4, Fat 35.5, SaturatedFat 8.9, Cholesterol 35.2, Sodium 410.6, Carbohydrate 52.5, Fiber 2.2, Sugar 25.9, Protein 4.7
SHRIMP MOUSSE
Fast and easy, delightful and gauranteed to please. Need to refrigerate to set mold. Recipe given by Janice Boehm
Provided by Southern Lady
Categories Spreads
Time 13m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Drain shrimp and rinse well. Set aside.
- Bring undiluted soup to a low boil (watch not to splatter).
- Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
- Beat cream cheese and mayonnaise together.
- Add the tomato soup and beat mixing well.
- Fold in celery and onion with a wooden spoon.
- Fold in the shrimp, being careful not to break shrimp.
- Pour into a nice mold and refrigerate for several hours or overnight.
- Serve with party crackers that aren't heavily flavored.
CARROT RING
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
- Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
- Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
- Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram
BOB NEWHART'S CARROT MOLD
Make and share this Bob Newhart's Carrot Mold recipe from Food.com.
Provided by Lennie
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients; mix well.
- Place in greased 6-cup ring mold.
- Bake in preheated 350 degree oven about 45 minutes; unmold.
- Serve on platter with cooked green peas in center.
- Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
- "Thering looks pretty with a green vegetable; great with poultry, beef or fish".
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