Name: Carrot and Onion Broil (Oregon)
Ingredients: 2 tb Butter; or margarine; 2 c Carrots; thinly sliced; 2 c Onions; thinly sliced; Dill weed

But the most obvious fact about praise – whether of God or anything – strangely escaped me. I thought of it in terms of compliment, approval, or the giving of honor. I had never noticed that all enjoyment spontaneously overflows into praise…The world rings with praise – lovers praising their mistresses, readers their favorite poet, walkers praising the countryside, players praising their favorite game… My whole, more general, difficulty about the praise of God depended on my absurdly denying to us, as regards the supremely Valuable, what we delight to do, what indeed we can’t help doing, about everything else we value. I think we delight to praise what we enjoy because the praise not merely expresses but completes the enjoyment; it is the appointed consummation.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Carrots, Cookbook, Oregon	4	Servings

INGREDIENTS

2	tb	Butter; or margarine
2	c	Carrots; thinly sliced
2	c	Onions; thinly sliced
		Dill weed

INSTRUCTIONS

Put butter into a shallow baking pan. Set 6 inches below the broiler and
heat to melt butter. Add carrots and onions to melted butter. Toss, then
put under broiler and cook for about 15 minutes, (tossing vegetables every
3 to 4 minutes). If carrots and onions begin to look dry, add a bit more
margarine to keep them coated as they cook. When carrots are tender-crisp,
sprinkle vegetables with fresh or dried dill weed and serve.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0
Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

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