"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 Stir Fry Carrots, by Florence Poe, is from The Poe Family Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 Carrots, peeled Olive Oil Butter 2 Garlic Cloves, thinly sliced Salt and Pepper to taste
Cut the carrots in half lengthwise and thinly slice. Put some olive oil in a hot skillet. Stir fry the carrots with the salt and pepper until they start to color up, then add the garlic cloves and some water and butter. Sauté until the butter is melted.
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