Karen Cameron

This is another recipe from our friend, Karen. She says it comes from a nifty little cookbook called Food Editor Favorites, from newspaper food editors all over the country, published in 1983.

  • 1 lb. carrots, sliced in 1/4 in. rounds
  • 2 T horseradish
  • 1 small onion, finely chopped
  • 1/2 tsp salt
  • pinch pepper
  • 1/2 C mayonnaise
  • 1/4 C dried fine bread crumbs
  • 2 T butter, melted

Place carrots in saucepan with just enough water to cover: simmer ’til just tender. Drain well, but reserve about 1/4 C cooking liquid. Mix reserved cooking liquid with horseradish, onion, salt, pepper and mayo.

Arrange carrots evenly over bottom of buttered 9-in. pie plate. Pour horseradish mixture over carrots. Mix bread crumbs with butter and sprinkle over top. Bake at 375 for 20 min. or until crumbs are nicely browned.