| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | c | Carrots; sliced |
| 3 | tb | Butter (or marg.); melted |
| 1/2 | c | Arpicot preserves |
| 1/4 | ts | Salt |
| 1/4 | ts | Orange rind; grated |
| 1/4 | ts | Nutmeg; ground |
| 2 | ts | Lemon juice |
INSTRUCTIONS
Cook carrots until tender in enough salted water to cover (about 20 minutes); drain. Combine remaining ingredients, stirring until well blended. Spoon over carrots, and toss well. Serve at once. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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