| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
Fruits, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced carrots |
| 1 |
cn |
Peach pie filling |
| 1/2 |
ts |
Salt |
| 1 1/4 |
ts |
Cinnamon |
| 1 |
tb |
Butter |
INSTRUCTIONS
Cook carrots in a small amount of boiling salted water til tender- crisp,
drain. Combine carrots with pie filling, salt and cinnamon in bowl, mix
well. Pour into sprayed casserole dish. Dot with butter. Bake, uncovered.
350° for 25 minutes.
NOTES : This is very different. Try it-Mother got the carrots down the
grandchildren for years this way.
Recipe by: S.E. Barton-Mother
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patti Smith
<pjsmith@galesburg.net> on Mar 19, 1997
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