Yield: 2 servings
Measure | Ingredient |
---|---|
10 \N | Carrots -- baby |
1 tablespoon | Butter |
2 teaspoons | Sugar |
4 tablespoons | Wine -- white |
1 \N | Orange -- juice of |
\N \N | Salt -- to taste |
Cook carrots in boiling water about 40 minutes or until tender; drain.
melt butter in skillet; add sugar and let brown slightly. Add white wine, orange juice, and salt to taste. Cook carrots in this mixture until they are glazed.
Typos by Nancy Coleman.
Recipe By : Southern Living Magazine, October 1972 From: Marjorie Scofield Date: 12-09-95 (13:25) (160) Fido: Recipes