Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 1/2 ts Ground black pepper
1 sm Onion, finely chopped 1/8 ts Salt
1/2 lb Medium-size carrots, sliced 1/8 ts Curry powder
1/4 c Water 2 tb Mayonnaise
1/4 c Orange juice 1 ts Coarse-grained prepared
1 tb Grated orange rind -mustard

1. In 8-inch skillet, heat oil over low heat. Add onion; cover and
cook until tender but not brown-about 7 minutes.

2. If desired, reserve several carrot slices for garnish. Add
remaining carrots, the water, orange juice and rind, pepper, salt,
and curry powder to onion in skillet and stir. Cover and let simmer
until carrots are tender-6 to 8 minutes,

3. Uncover mixture and increase heat to high. Cook, stirring
occasionally, until liquid has evaporated-about 5 minutes. Remove
from heat. Let cool slightly.

4. In food processor with chopping biade, process carrot mixture until
smooth. Add mayonnaise and mustard, and process until combined.

5. Press carrot pate into small bowl. Garnish with reserved carrot
slices, if desired. Cover and refrigerate several flours or overnight.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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