| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter or marge |
| 1/4 | c | Chopped onion |
| 6 | Carrots; peeled (always optional, imho) and shredded | |
| 3/4 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Chicken or vegetable broth |
| Cayenne pepper to taste |
INSTRUCTIONS
Melt butter in heat proof casserole and saute onion for 3 minutes. Add carrots and stir to coat. Sprinkle with salt, sugar and cayenne. Pour stock over carrots. Cover and bake at 350 for 35 minutes. Serves 6. Posted to CHILE-HEADS DIGEST V4 #082 by kay buie <kaybuie@softcom.net> on Aug 14, 1997
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