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Mom's Carrot Casserole

Reviewed: Sep. 18, 2011
I just finished making this and was very disappointed. I believe I oversalted the carrots so that was my mistake. This is not creamy or bubbly. Carrots were not done in the oven, so am finishing them off in the microwave. The flavor of the topping, unfortunately, is not very tasty, either. I split this into two casseroles so I could share with the neighbors, but I don't think I will do so. I don't believe for the huge amount of carrots involved that I would be attempting this one again.
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Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Feb. 16, 2013
I was a little surprised at the Italian herb addition when browning the meat,along with the powdered garlic, and then add more of them in the form of thyme, basil, marjoram and oregano to the sauce, which are already included in the Italian herb mix, tsp of which would not have much effect on flavoring the recipe. If I have them on hand, I always add grated carrots even to jarred sauce. Nice and gets some veggies in there. I am not a fan of stewed tomatoes as I don't care for the flavors. I saw some comments about the sauce being greasy. When the browned meat is drained, hardly any grease goes into the sauce. I also have simply added the meat uncooked to the sauce (jarred or otherwise) and it cooks just fine in the sauce, like I do with meatballs or sausage. You could probably skip the browning process altogether if you chose to. If the sauce is a little too thin for your liking, simply leave the lid off and let some of the water evaporate while cooking. And, yes, sugar balances the acidity of the tomatoes and does not make the sauce sweet, especially not the minuscule amount added. I also noted no salt/pepper being added. This is a taste-as-you-go recipe and may need some adjusting, along with a few red pepper flakes, perhaps, depending on the spiciness of the sauce you want.
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