"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

Carrots Vichy Recipe

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This recipe for Carrots Vichy, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c boiling water
2 tsp salt
1/4 tsp nutmeg
1/8 tsp pepper
2 pkg Splenda
5 c diagonally sliced carrots 1/4" thick
1 tbsp lemon juice
1/4 c chopped parsley
2 tbsp light butter or margarine

Directions:
Directions:
In saucepan put all ingredients except lemon juice and parsley. Simmer covered until tender crisp, about 10 minutes. Stir in lemon juice and parsley. Toss well and add light butter or margarine.

Number Of Servings:
Number Of Servings:
6

 

 

 

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