| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Carrots |
| 1 | tb | Soft brown sugar |
| 1/4 | c | Butter OR margarine |
| 1 | ts | (heaped) aniseed |
| 1 | ts | Salt |
| Freshly ground black pepper to taste |
INSTRUCTIONS
1. Wash and scrape the carrots, top and tail them. Large carrots cut in quarters lengthways. Small carrots can be kept whole. 2. Put the sugar, butter OR margarine, aniseed, salt and pepper into a saucepan. When the mixture begins to bubble add the carrots. 3. Stir well, lower the heat, cover and simmer for fifteen minutes OR until carrots are tender when pierced with a fork. Serves four Serve hot Posted to JEWISH-FOOD digest V96 #58 Date: Wed, 23 Oct 1996 11:35:42 +0700 From: Myra Borisute <myra@ksc11.th.com>
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”