"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Glazed Carrot Coins, by Donna Baker, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Tbl butter 2 Tbl brown sugar 2 Tbl Orange Juice Concentrate 1/2 teas salt 1/2 teas vanilla 1/8 teas cinnamon 4 cups sliced carrots
Pre boil carrots until tender. In small sauce pan melt butter over med heat stir in brown sugar, orange juice, and salt, simmer for 5 minutes then add reminder of spices. Pour sauce over carrots and toss to coat.
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