| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 3/4 |
c |
Water |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Fresh grated orange peel |
| 1 |
|
Sunkist orange |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
Your favorite syrup; (cane, molasses, honey, pancake or brown sugar) (up to 3) |
INSTRUCTIONS
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Cecil Dyer
Remember Orange-Glazed Carrots? I'll be your mother made them from this
recipe first printed in a Sunkist advertisement a generation ago.
Wash and peel, scrub or scrape carrots. Slice crosswise into rounds or
lengthwise into sticks. Bring water and salt to a boil in a saucepan. Add
carrots and cover pan. Cover over medium heat fo 10 to 20 minutes, until
tender. Drain well. Meanwhile grate 1/2 teaspoon peel from orange. Peel
orange and cut into bite-size pieces. Add orange pieces and peel,
margarine, and syrup to drained carrots. Place over low heat and stir
gently until margarine is melted and oranges are heated. Serve at once.
Makes 6 servings.
Note: For different flavor, leave out the syrup and add 1 to 2 tablespoons
finely chopped green onions or chives.
Posted to TNT Recipes Digest, Vol 01, Nr 921 by fluffduff@juno.com (Hope
Blackford) on Jan 08, 1998
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