| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | To post, Vegetables | 4 | Servings | |
INGREDIENTS
| 12 | sm | Carrots; washed & peeled |
| 2 | tb | Butter |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | c | Orange Juice |
| 1 | tb | Lemon Juice |
INSTRUCTIONS
Cook carrots in small amount of salted boiling water until tender. Drain. Melt butter in saucepan. In bowl combine sugar, cornstarch, and salt. Gradually add orange juice and lemon juice. Pour into melted butter and cook over moderate heat, stirring constantly until thickened. Pour sauce over carrots. Serves 4. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Thomas J. Blair, III Posted to MC-Recipe Digest V1 #697 by Bill Spalding <billspa@icanect.net> on Jul 30, 1997
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