Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 4 to 6 servings. 1 pound carrots ½ cup orange juice 2 teaspoons cornstarch 2 tablespoons butter 2 tablespoons honey Pare carrots, and slice ⅛-inch thick. Steam until tender,

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Madison County Championship Rodeo

Yield: 4 to 6 servings. 1 pound carrots ½ cup orange juice 2 teaspoons cornstarch 2 tablespoons butter 2 tablespoons honey Pare carrots, and slice ⅛-inch thick. Steam until tender,

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Yield: 4 to 6 servings. 1 pound carrots ½ cup orange juice 2 teaspoons cornstarch 2 tablespoons butter 2 tablespoons honey Pare carrots, and slice ⅛-inch thick. Steam until tender,

April 2011

Honey Carrots

This recipe comes from Heart of the Mountains, a cookbook published by the Buncombe County Extension Homemakers in 1987.

by Community Cookbook Series

Yield: 4 to 6 servings.

1 pound carrots
½ cup orange juice
2 teaspoons cornstarch
2 tablespoons butter
2 tablespoons honey

Pare carrots, and slice ⅛-inch thick. Steam until tender, and drain. In a 2-quart saucepan, gradually stir orange juice into cornstarch, keeping smooth. Add butter and honey. Cook over moderate heat, stirring constantly, until thickened and clear. Stir in carrots, and reheat.

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This story was published on Mar 30, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.