| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 12 |
md |
Carrots, cut in 1 in pieces |
| 1/2 |
c |
Packed brown sugar |
| 3 |
tb |
Butter or margarine |
| 1 |
tb |
Grated lemon peel |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
In a saucepan, cook carrots in a small amount of water until crisp-tender;
drain. Remove and keep warm. In the same pan, heat brown sugar and butter
until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over
low heat for 10-15 minutes or until glazed. Remove from the heat; stir in
vanilla.
Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1
#630 by The Taillons <taillon@access.mountain.net> on May 31, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”