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BUTTERY COOKED CARROTS




Source of Recipe


I DON'T REMEMBER


List of Ingredients




1 LB. BABY CARROTS
1/3 C. BROWN SUGAR
1/4 C. MARGARINE


Recipe



1. COOK CARROTS IN A LARGE POT OF BOILING WATER UNTIL
TENDER. DRAIN OFF MOST OF THE LIQUID, LEAVING BOTTOM
OF PAN COVERED WITH WATER. SET THE CARROTS ASIDE.
2. STIR MARGARINE AND BROWN SUGAR INTO THE WATER.
SIMMER AND STIR UNTIL THE MARGARINE MELTS. RETURN
CARROTS TO THE POT, AND TOSS TO COAT. COVER, AND LET
SIT FOR A FEW MINUTES TO ALLOW FLAVORS TO MINGLE.