| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; peeled |
| 1/2 |
lb |
Bacon |
|
|
Salt and pepper |
| 2 |
tb |
Flour |
INSTRUCTIONS
Slice carrots into pennies. Put in pot, cover with water, and 1/2 teaspoon
salt. Bring to boil and simmer 30 to 40 minutes or until tender. Meanwhile,
fry bacon. Remove bacon from pan; brown flour in grease. Drain carrots,
saving water from carrots. Add approximately 1 1/2 cups water from carrots
to roux, making cream sauce. Add crumbled bacon pieces and mix with drained
carrots. Serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
A Message from our Provider:
“Jesus: Gateway to the supernatural”