6 large carrots
5 large Rome apples
5 tablespoons sugar
5 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon 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. Bake 30-40 minutes in 350 oven.
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