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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables, Val’s 4 Servings

INGREDIENTS

4 CARROTS, JULLIENNED
3 tb BUTTER
2 tb SUGAR
1/2 ts PAPRIKA
1/2 LEMON, JUICED

INSTRUCTIONS

CUT A REASONABLE AMOUNT OF CARROTS INTO STRIPS - SO YOU HAVE 2 CUPFULS.
COOK THEM UNTIL THEY ARE TENDER AND DRAIN. MIX REMAINING INGREDIENTS IN A
SKILLET AND BRING TO A BOIL. ADD CARROTS, SAUTEE FOR APPROXIMATELY 10
MINUTES, STIRRING SO THEY CAN GET WELL ACQUAINTED WITH THE SAUCE. Peg
Bracken's "I Hate To Cook Book"
Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Nov 25,
1998

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