Ingredients: 2 packages of baby carrots, halved lengthwise
(I used regular carrots and cut it lengthwise and then I cut in half again) ¾
teaspoon of salt divided, 1 tablespoon butter, 1 tablespoon of chopped parsley
(optional), 1 tablespoon of fresh lemon juice, and ¼ teaspoon of ground black
pepper.
In a sauce pan put ½ teaspoon of salt, carrots and water to
cover it. Let it boil over medium high heat, then reduce the heat and let it
simmer for 8 min. Then drain it and transfer the carrots to a skillet and add
the butter, parsley, lemon juice, pepper, and the reaming salt tossing until
coated. Enjoy! My mom really liked it. I
loved it and thought that it tasted good. (Hint be careful on the lemon juice
don’t go overboard unless you really like lemon juice because it will taste
lemony.) The recipe is found in Paula Deen magazine March/April 2016 pg 33.
Ingredients: 1 bag of angel hair coleslaw, 1 red pepper
thinly sliced, 1 green pepper thinly
sliced, 1 yellow pepper thinly sliced, 4 tablespoons of mayonnaise, 1
tablespoon of apple cider vinegar, ½ teaspoon of sugar, ½ teaspoon of salt, and ½ teaspoon of celery salt.
In a large bowl combine the coleslaw and the peppers together.
Then, whisk together in a small bowl mayonnaise, apple cider vinegar, sugar,
salt, and celery salt. Then pour over the peppers and the coleslaw and mix
until well combined. (Hint: Make it the day before so that it let all the
flavors to combine well.) My brother like it went well with meal that my mom
made. The recipe is found in Paula Deen magazine July/August 2012 pg 54.
