Carrots Vegetables & Fruits
Recipe # 1
6 large carrots,quartered lengthwise
1/2 cup butter
2 tbsp. brown sugar
2 tsp. dry mustard
Tabasco sauce
salt & freshly ground pepper
Recipe # 2 		3- 1lb. cans small whole carrots
1 1/2 tbsp. cornstarch
1 1/2 tbsp orange juice concentrate
1/4 tsp. salt
dashes of nutmeg
3 tbsp. butter
2 tbsp. fresh chopped parsley

Recipe # 1: DEVILLED CARROTS

Saute carrots in butter for 5 minutes. Add brown sugar, mustard, 2 drops of Tabasco, salt & pepper. Cook for 10 minutes or until tender.

Serves 6.

Recipe # 2: PIQUANT CARROTS

Drain carrots, reserving liquid. If necessary,add water to make 1 cup. In a saucepan, blend cornstarch with orange concentrate, salt, nutmeg; stir in the reserved liquid. Bring to the boiling point, stirring constantly. Reduce heat and cook and stir until mixture thickens. Add butter and carrots. Heat through. Sprinkle with parsley before serving.

Serves 6 to 8.

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