Looking for a recipe from the Betty Crocker International Cookbook.
The dish is Glazed Parsnips and Carrots or Glazed Carrots and
Parsnips. I've eaten it a dozen times, but never made it and my
friend lost her copy (she's in the middle of a really nasty divorce).
It is made with either apple juice or orange juice (concentrate?) I
think. It also has brown sugar and spices like cloves etc.

I remember that the book is red - like the other large BC Cookbooks -
but has photos of ethnic dishes on the cover. Any help would be
appreciated I am, of course, googling too; but anyone with a copy of
the book would be wonderful.
Thanks,
Lynn in Fargo

On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
> wrote:

>Looking for a recipe from the Betty Crocker International Cookbook.
>The dish is Glazed Parsnips and Carrots or Glazed Carrots and
>Parsnips. I've eaten it a dozen times, but never made it and my
>friend lost her copy (she's in the middle of a really nasty divorce).
>It is made with either apple juice or orange juice (concentrate?) I
>think. It also has brown sugar and spices like cloves etc.
>
>I remember that the book is red - like the other large BC Cookbooks -
>but has photos of ethnic dishes on the cover. Any help would be
>appreciated I am, of course, googling too; but anyone with a copy of
>the book would be wonderful.
>Thanks,
>Lynn in Fargo


The recipe is not in that book. Parsnips are not listed in the index
at all. There are 2 recipes for carrots, one for honeyed and one for
glazed. Neither use apple or orange juice.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
> wrote:

>Looking for a recipe from the Betty Crocker International Cookbook.
>The dish is Glazed Parsnips and Carrots or Glazed Carrots and
>Parsnips. I've eaten it a dozen times, but never made it and my
>friend lost her copy (she's in the middle of a really nasty divorce).
>It is made with either apple juice or orange juice (concentrate?) I
>think. It also has brown sugar and spices like cloves etc.
>
>I remember that the book is red - like the other large BC Cookbooks -
>but has photos of ethnic dishes on the cover. Any help would be
>appreciated I am, of course, googling too; but anyone with a copy of
>the book would be wonderful.

I have the book, but it doesn't seem to have what you're looking for.
This recipe is the closest I can come ...

Glazed Carrots

8 medium carrots (about 1 1/4 pounds)
3/4 cup water
2 tablespoons butter
1/2 teaspoon instant beef bouillon
dash of pepper
snipped parsley

Cut carrots into 2-inch pieces. Heaat carrots and remaining
ingredients except parsely to boiling; reduce heat. Cover and simmer
until carrots are tender, about 25 minutes. Remove carrots and boil
rapidly to reduce liquid to glaze consistency. Add carrots; turn to
coat evenly with glaze. Sprinkle with parsley.


Here's one that we make for Thanksgiving:

* Exported from MasterCook *

Port Glazed Carrots

Recipe By :Crash
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound baby carrots
1/4 cup port wine
---Sauce---
2 tablespoons port wine
1/4 teaspoon worcestershire sauce
2 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons honey

Preheat oven to 325F.

Clean carrots and cook in wine and water until tender crisp. While
carrots are cooking, combine sauce ingredients. Drain carrots and
place in a shallow 7x11-inch pan. Pour sauce over the carrots. Bake
for 15 minutes or until sauce has formed a glaze.

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress > wrote in
:

>>It is made with either apple juice or orange juice (concentrate?)

it's made around here atleast with the oj. concentrate, some butter, brown
sugar and various spices. The carrots are pre-cooked then placed in the oj
sauce and tossed to coat them. Chopped Parsley for looks.

I've done the lipton's onion soup version...butter and a pkg of onion soup
to coat the carrots. I never considered adding parsnip...thanks for that
idea.

--

The beet goes on -Alan

On Sun, 15 Feb 2009 23:21:10 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>>>It is made with either apple juice or orange juice (concentrate?)
>
>it's made around here atleast with the oj. concentrate, some butter, brown
>sugar and various spices. The carrots are pre-cooked then placed in the oj
>sauce and tossed to coat them. Chopped Parsley for looks.
>
>I've done the lipton's onion soup version...butter and a pkg of onion soup
>to coat the carrots. I never considered adding parsnip...thanks for that
>idea.

Go with this. I use orange j. concentrate for both carrots and
sweet potatoes, and they glaze beautifully.

Alex

On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
> fired up random neurons and synapses to opine:

>Looking for a recipe from the Betty Crocker International Cookbook.
>The dish is Glazed Parsnips and Carrots or Glazed Carrots and
>Parsnips.

<snip>

This look like it?

Glazed Parsnips and Carrots

Better Homes and Gardens Cookbook

8 ozs. parsnips, cut into thin strips (2 1/4 cups)
8 ozs. carrots, cut into thin strips (2 1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 tespoon ground ginger
2 firm ripe pears, peeled (optional)
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter

In a large nonstick skillet, combine parsnip, caarrot, orange juice,
cranberries and giner. Brint to boiling; reduce heat to medium. Cook,
uncovered, for 7 to 8 mins. or until vegetables are crisp-tender and
most of the liquid has evaporated, stirring occasionally.

Stir pear, pecans, brown sugar and butter into mixture in skillet.
Cook, uncovered, for 2 - 3 mins. more or until vegetables are glazed.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Thanks guys! I was sure that wasn't the right cookbook too, but Bev
insisted. I remember that it was something like "The Spice Cookbook" -
hard cover, no pictures and I know the recipe calls for cloves or
allspice. I've sent all your recipes to Bev. She's really interested
in Squeaks BH&G recipe with the oj and the craisins. You people
always come through!
Lynn in Fargo