| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Rice & grai | 4 | Servings | |
INGREDIENTS
| 1 | pk | Baby carrots, 14.5 ounces |
| 1/4 | c | Apple juice |
| 1/4 | c | Apple jelly |
| 1 1/2 | ts | Dijon mustard |
INSTRUCTIONS
Place carrots and apple juice in medium nonstick skillet. Bring to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until carrots are crisp-tender. Uncover; cook over medium heat until liquid evaporates. Stir in jelly and mustard; cook and stir over medium heat until jelly melts and carrots are glazed. Source: Fast & Healthy Magazine. Posted to MC-Recipe Digest V1 #339 Recipe by: Sue Klapper From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 11 Dec 1996 23:09:11 -0600
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