I love carrots any which way. Here's a couple recipes to add. CARROTS WITH FLAIR 1/3 cup chopped onion ½ cup mayo 2 Tbsp. horseradish 1/8 tsp pepper 1 slice whole wheat bread ½ Tbsp. butter Paprika Peel and julienne carrots. Place in microwave dish and add 1 cup water. Cover and cook in microwave approx. 5 minutes or until tender. Drain, reserving ¼ cup liquid. Place carrots in a shallow 1 ½ qt casserole coated with no stick spray. Combine reserved carrot liquid, onion, mayo, horseradish, and pepper. Spoon over top of carrots. Place bread in food processor until turns into crumbs. Stir in butter and sprinkle over top of carrots. Sprinkle with paprika. Bake, uncovered, 15 to 20 minutes. Yield: 6 servings Louisiana Kitchen This is from a German Baptist cookbook. HavenÂt found any recipes I wouldnÂt try again. Very short instructions, however. CARROT CASSEROLE (Very, Very Good) 12 carrots, sliced, cooked 3 cups buttered bread crumbs ½ lb. grated cheese Sauce: 1 chopped onion 2 cups milk ¼ cup margarine (butter) ¼ cup flour dasg of pepper dash of celery salt 1 tsp. salt 1 ¼ tsp. dry mustard Arrange layers of carrots, cheese and crumbs twice. Pour sauce over and sprinkle with crumbs. Bake at 350 degrees for 45 minutes.

Sooz, No I don't freeze. I usually line the pan with non stick foil. Let it over hang the pan. When the squares have cooled you can use the over hanging foil to remove the whole thing from the pan. Makes cutting easier. I stick a sharp knife in a cup of hot water between slices. Wipe it dry before slicing. A 9" X 13" is going to give you a much thicker filling. You might be better off using two 9" X 9" squares. ~Ann

I guess I didn't take a good pic. It's rock solid cast iron but just to confirm, I stuck it on my induction cooktop and it did get hot. Cast aluminum wouldn't have. Also it has rust spots. Aluminum doesn't rust. Finally, my magnets stick to it like glue so all indications are that it is cast iron It's a dark grey and the seasoning has been scrubbed off.

Shelley, That dumpling is just something that I wing. I basically make my regular bread stuffing, (onions and celery sauted in butter, seasoned with fresh sage, parsley, salt and pepper, bread cubes, tossed with a little chicken broth) and then I add a few eggs, 2 to 4 depending on the other ingredients. Mixture should be on the damp side. Butter some cheese cloth or a clean tea towel and top with the bread mixture. Shape into a log and roll up. Bring a large pot of water to a boil, salted or seasoned with chicken bouillon. Poach the dumpling in the liquid for about 45 minutes to an hour depending on size. Remove from the water, let it rest for 5 to 10 minutes. Unwrap , slice and serve as a side with roast turkey/chicken and lots of gravy.