Amelia Bedelia’s Sweet And Sour Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 4 1/2 | t | Cornstarch |
| 1/4 | c | Vinegar |
| 1/4 | c | Margarine |
| 4 | c | Cooked carrot slices |
| drained |
INSTRUCTIONS
Place carrots in buttered casserole. Mix sugar, vinegar and margarine. Heat until it begins to boil. Dissolve cornstarch in water and stir into the first mixture. Pour this sauce over the carrots in the casserole dish. Bake at 400 degrees for 20 to 25 minutes. Serves 4 to 6. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 0mg
Sodium: 400.1mg
Potassium: 588mg
Carbohydrates: 42.8g
Fiber: 5.6g
Sugar: 31.3g
Protein: 3.5g