Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Thinly sliced carrots |
| 2 cups | Water |
| ¼ teaspoon | Salt |
| 3 tablespoons | Butter or margarine |
| 3 tablespoons | Orange marmalade |
| 2 tablespoons | Chopped pecans |
Combine carrots, water, and salt in slow-cooking pot.Cover and cook on high 2 to 3 hours or until carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20 to 30 minutes.
Makes 5 to 8 servings.
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 540 by ctlindab@... on Jan 16, 1998