| 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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