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CATEGORY CUISINE TAG YIELD
Not, Sent 6 Servings

INGREDIENTS

12 md Carrots, cut in 1 in pieces
1/2 c Packed brown sugar
3 tb Butter or margarine
1 tb Grated lemon peel
1/4 ts Vanilla

INSTRUCTIONS

In a saucepan, cook carrots in a small amount of water until crisp-tender;
drain. Remove and keep warm. In the same pan, heat brown sugar and butter
until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over
low heat for 10-15 minutes or until glazed. Remove from the heat; stir in
vanilla.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1
#630 by The Taillons <taillon@access.mountain.net> on May 31, 1997

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

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