"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

GLAZED CARROTS Recipe

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This recipe for GLAZED CARROTS, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KIM (MOLENKAMP) WOODY
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 LBS. BABY-CUT CARROTS
1/3 C. PACKED BROWN SUGAR
2 TBSP. BUTTER OR MARGARINE
1/2 TSP. SALT
1/2 TSP. GRATED ORANGE PEEL

Directions:
Directions:
HEAT 1 INCH WATER TO BOILING IN 2-QUART SAUCEPAN. ADD CARROTS. HEAT TO BOILING; REDUCE HEAT. SIMMER UNCOVERED 6-9 MINUTES OR UNTIL CRISP-TENDER; DRAIN AND SET ASIDE. COOK REMAINING INGREDIENTS IN 12-INCH SKILLET OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL BUBBLY. STIR IN CARROTS. COOK OVER LOW HEAT ABOUT 5 MINUTES, STIRRING OCCASIONALLY, UNTIL CARROTS ARE GLAZED AND HOT.

 

 

 

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