Apple and Brown Rice Pilaf | Apple and Carrot Casserole | Apple and Barley Pilaf | Apple Curry Rice | Glazed Apples and Raisins | Golden Apples and Yams | Sauteed Apple Slices with Apricot Sauce | Scalloped Apples | Slow-Cooked Apple Butter | Squash and Apple Bake | Sweet Potatoes and Apples | Apple Butter Bread
Apple and Carrot Casserole

6 large carrots
5 large Rome or York apples
5 Tbsp. sugar
5 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. margarine
1/2 cup orange juice

Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine. Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven. Makes 6 servings.

Nutritional Analysis Per Serving: Calories, 242; Fat, 3 g; Cholesterol, 0 mg; Fiber, 7 g; Sodium, 61 mg; Percent calories from fat, 11%.