*NOTE: Original recipe used regular bacon
Cook bacon slices in a small skillet over med heat until crisp. Remove
bacon from skillet, and crumble. Add onion to bacon drippings in skillet,
and saute 3 min. Add carrots, cider, sugar, and pepper, and bring to a
boil. Cook mixture 10 min over med heat or until carrots are tender. Do not
drain.
Place carrot mixture in a large serving bowl. Sprinkle with the reserved
bacon and chives.
Yield: 8 servings
This was amazing!! Quite good, very easy and quick to put together.
NOTES : Cal 108.6, Fat 1.3g, Carb 23.2g, Fib 0.4g, Pro 2.2g, Sod 94mg, CFF
10.1%.
Recipe by: Cooking Light, Nov/Dec 1997
Posted to Digest eat-lf.v097.n009 by Reggie Dwork <reggie@reggie.com> on
Jan 10, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
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