Apricot Glazed Carrots
- 4 c Carrots; sliced
- 3 tb Butter (or marg.); melted
- 1/2 c Arpicot preserves
- 1/4 ts Salt
- 1/4 ts Orange rind; grated
- 1/4 ts Nutmeg; ground
- 2 ts Lemon juice
Cook carrots until tender in enough salted water to cover (about 20
minutes); drain. Combine remaining ingredients, stirring until well
blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
minutes); drain. Combine remaining ingredients, stirring until well
blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
Coleman.
