2020-04-01 Taste of Home

TASTEOFHOME.COM APRIL/MAY 2020 73

First Place
Mom’s Pickled Carrots
My mother is the only other person
I ’ve known to make this recipe. In f ac t,
when I take it to potluck s or picnics,
no one has ever heard of pickled
carrots. But once they try them,
they’re hooked. You can snack on
them whole, or slice them crosswise
and then serve on sandwiches, tacos
or salads.
—Robin Koble, Fairview, PA

Prep: 15 min. + chilling
Cook: 20 min. • Makes: 6 cups

2 lbs. carrots, cut lengthwise
into ¹ ₄-in.-thick strips
1 ¹ ₂ cups sugar
1 ¹ ₂ cups water
1 ¹ ₂ cups cider vinegar
¹ ₄ cup mustard seed
3 cinnamon sticks (3 in.)
3 whole cloves

1. Place carrots in a large saucepan;
   add enough water to cover. Bring
   to a boil. Cook, covered, until crisp-
   tender, 3-5 minutes. Drain. Transfer
   to a large bowl. In another saucepan,
   combine the remaining ingredients.
   Bring to a boil. Reduce heat; simmer,
   uncovered, 20 minutes. Pour mixture
   over carrots. Refrigerate, covered,
   overnight to allow flavors to blend.


2. Transfer mixture to jars. Cover
   and refrigerate up to 1 month.
   ¹ ₄ CUP 14 cal., 0 fat (0 sat. fat), 0 chol.,
   125mg sod., 3g carb. (0 sugars,
   0 fiber), 1g pro.

Second Place
Comforting Tuna Patties
My grandmother and
mother made these
tuna patties on Fridays
during Lent. I’m not
the biggest fan of
tuna, but it’s perfect in this dish.
Ann Marie Eberhart, Gig Harbor, WA

Prep: 25 min. + chilling
Cook: 5 min./batch
Makes: 6 servings

2 Tbsp. butter
3 Tbsp. all-purpose flour
1 cup evaporated milk
1 pouch (6.4 oz.)
light tuna in water

¹₃ cup plus ¹₂ cup dry bread

crumbs, divided

1 green onion, finely chopped

2 Tbsp. lemon juice

¹₂ tsp. salt

¹₄ tsp. pepper

Oil for frying

1. In a small saucepan, melt butter
   over medium heat. Stir in flour until
   smooth; gradually whisk in milk. Bring
   to a boil, stirring constantly; cook
   and stir until thickened, 2-3 minutes.
   Remove from the heat. Transfer to
   a small bowl; cool.


2. Stir in tuna, ¹ ₃ cup bread crumbs,
   green onion, lemon juice, salt and
   pepper. Refrigerate, covered, for
   at least 30 minutes.
   3. Place the remaining ¹ ₂ cup dry
   bread crumbs in a shallow bowl.
   Drop ¹ ₃ cup tuna mixture into the
   crumbs. Gently coat and shape into
   a ¹ ₂-in.-thick patty. Repeat. In a large
   skillet, heat oil over medium heat.
   Add tuna patties in batches; cook
   until golden brown, 2-3 minutes on
   each side. Drain on paper towels.
   FREEZE OPTION Freeze the cooled
   tuna patties in freezer containers,
   separating layers with waxed paper.
   To use, reheat tuna pat ties on a
   baking sheet in a preheated 325°
   oven until heated through.
   1 TUNA PATTY 255 cal., 17g fat (5g
   sat. fat), 34mg chol., 419mg sod., 15g
   carb. (5g sugars, 1g fiber), 10g pro.

Mom’s

Pickled

Carrots

Comforting

Tuna Patties