"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Glazed Carrots Recipe

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This recipe for Glazed Carrots, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Knudsen
Added: Sunday, June 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. Butter or Margarine
3/4 Cup Orange Juice
1 1/2 Tbsp. Minced Fresh Ginger
3 Strips Orange Peel, each about 2" long X 1/2' wide
8 Medium-Size Carrots
Peeled and sliced on the diagonal 1/4 inch thick

Directions:
Directions:
Melt the butter in a medium size heavy skillet, add the orange juice, ginger, and orange peel, and bring to a boil. Add the carrots and adjust the heat so that the orange juice bubbles gently. Simmer,uncovered, until all the liquid has evaporated and the carrots are tender and nicely glazed -- 15-20 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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