| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Carrots |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(2-lb.) peeled baby carrots, (6 cups) |
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Dark-brown sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Hot-red-pepper sauce |
| 1 |
tb |
Minced parsley |
INSTRUCTIONS
In large pot of boiling water, cook carrots 6 minutes, until crisp-tender.
Drain. Refresh under cold running water. (Can be prepared t this point 1
day ahead; dry carrots and refrigerate in food storage bag). To serve. In
large skillet, over medium-high heat, melt butter. Stir in sugar, salt and
pepper sauce. Add carrots; cook stirring 5 minutes until heated through and
sugar is dissolved. Stir in parsley. Makes 8 servings.
Recipe by: McCALL'S MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest V1
#658 by essie49@juno.com (Ethel R Snyder) on Jul 05, 1997
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”