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Orange Glazed Carrots
Orange Glazed Carrots Orange Glazed Carrots is a great dish for when seasons change! This combination of frozen carrots, canned pineapple, dried cranberries, and warm spices will not disappoint.
Preparation Time: 10 minutes Cooking Time: 7 minutes Makes: 6 servings Ingredients ½ oz or ⅛ cup Margarine, trans fat-free ½ cup or 3 ⅛ oz Brown sugar, packed ¼ cup Orange juice, concentrated, frozen, thawed ¼ cup Water (set aside 1 Tbsp) ⅔ tsp Vanilla extract ¼ tsp Ground cinnamon ¼ tsp Ground nutmeg 3 ⅓ cups or 1 ¼ lb Frozen carrots, thawed, sliced, drained ⅓ cup or 2 oz Dried cranberries ½ cup or 3 oz Pineapple tidbits, canned, undrained 1 ¼ tsp Cornstarch Directions 1 Heat margarine and sugar in a medium saucepan uncovered over medium heat. Stir until sugar dissolves.
2 Add orange juice concentrate, water (set aside 1 Tbsp in small cup for step 4), vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally.
3 Add carrots, dried cranberries and pineapple tidbits to sauce. Bring to a boil for 5 minutes over medium high heat.
4 In a small bowl, add cornstarch to the reserved water (1 Tbsp) and stir well until dissolved.
5 Add cornstarch mixture to carrot mixture. Stir quickly. Reduce heat to low. Cook uncovered for 2 minutes.
6 Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
7 Place glazed carrots in a medium (8” x 8” x 2”) serving dish.
8 Critical Control Point: Hold at 140 °F or higher until served.
9 Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle). ∆
Source: USDA
Corn Pudding
Corn Pudding Corn Pudding is a southern classic that combines frozen corn with canned cream style corn in a luscious batter made of whole wheat flour, whole-grain cornmeal, eggs, and sour cream. A delicious way to make any meal special!
Preparation Time: 20 minutes Cooking Time: 50 minutes Makes: 6 servings Ingredients ½ cup + 2 Tbsp or 3 oz Whole-wheat flour ¼ cup + 2 Tbsp or 2 oz White whole-grain cornmeal ⅛ cup or 2 Tbsp Sugar 1 tsp Baking powder ⅛ tsp Salt ⅛ tsp Ground black or white pepper 1 medium Egg or 1 oz liquid egg ¼ cup or 2 oz Low-fat sour cream 1 Tbsp Canola oil
1 cup or 5 ½ oz Frozen corn, thawed, drained ½ cup or 5 ½ oz Canned cream style corn, unsalted ¼ cup or 1 oz Fresh onions, chopped Directions 1 Preheat oven: Conventional oven: 375 °F. Convection oven: 325 °F.
2 Combine flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Stir well. Set aside for step 4.
3 Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well.
4 Pour egg mixture over flour mixture. Stir well.
5 Transfer corn pudding mixture to a (8” x 8” x 2”) baking dish lightly sprayed with pan release spray.
6 Bake until golden brown. Conventional oven: 375 °F for 45-50 minutes. Convection oven: 325 °F for 30-40 minutes.
7 Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
8 Critical Control Point: Hold for hot service at 140 °F or higher. 9
Cut into six even portions. Serve hot. ∆
Source: USDA