| 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 CUPS FULL.
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 Dec 07,
1998
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