This recipe for Ginger Glazed Carrots, by Margaret Hatt, is from The Hatt Family Cookbook Project,
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cut carrots in rings, put in skillet with stock, bon Appetti,suger ,water,&1 tbles butter.Cover cook 12 min.drain.Add remaining butter, juice,honey,&spices, cook uncovered 2/3 min toss to glaze,sprinkle parsely,, serve..
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