Guest guest Posted August 6, 2006 Report Share Posted August 6, 2006 I just made these really fast, I cut the recipe in half. I can tell this will be a make often fave. I was wondering what to do with my mini carrots. I usually eat them along with salads and sandwiches. I'm not all that creative. Thanks AJ ~GeGee~ , " AJ " <coolcook wrote: > > Apricot Carrots > > 1 pound mini carrots > 1/2 cup apricot preserves > 1 tablespoon butter, melted > 1 tablespoon lemon juice > 1/2 teaspoon salt > > Cook carrots, covered, in 2 tablespoons of boiling, salted water for about 8 minutes or until tender. Drain well and return to pan. > In small dish combine all other ingredients and pour over cooked carrots. Cook, stirring constantly until carrots are evenly glazed and thoroughly heated. > Makes 8 servings. > > Quote Link to comment Share on other sites More sharing options...
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