| 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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