For this holiday season, the Tri-City News reached out to home economics, foods and culinary arts teachers in School District 43 (SD43), as well as board of education trustees, to share what they'll serve for Christmas. Here's what Kathy Hess, home economics teacher at Port Coquitlam's Terry Fox Secondary, will have on her table.
Nifty carrots
Ingredients
- 5–6 large carrots peeled, sliced and cooked until tender crisp (reserve cooking water)
- 1/4 cup reserved carrot water
- 1/4 cup mayonnaise
- 1/4 cup sour cream (fat-free is fine)
- 2 tbsp finely chopped onion
- 1 tbsp horseradish
- salt and pepper to taste
- 1 tbsp butter, melted
- 1/2 cup bread crumbs
Ingredients
Place cooked carrots ina shallow casserole. Combine carrot water, mayonnaise, sour cream, onion, horseradish, salt and pepper and pour over carrots. Combine butter and bread crumbs and sprinkle over top. Bake at 375°F for 30 minutes. Serves six people.
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