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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - October 29, 2010

Glazed Carrots

Serves: 6


        

  Download this recipe.

9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter or margarine
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar


Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.


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