Peachy carrots

Yield: 6 Servings

Measure Ingredient
2 cups Sliced carrots
1 can Peach pie filling
½ teaspoon Salt
1¼ teaspoon Cinnamon
1 tablespoon Butter

Cook carrots in a small amount of boiling salted water til tender- crisp, drain. Combine carrots with pie filling, salt and cinnamon in bowl, mix well. Pour into sprayed casserole dish. Dot with butter. Bake, uncovered.

350ø for 25 minutes.

NOTES : This is very different. Try it-Mother got the carrots down the grandchildren for years this way.

Recipe by: S.E. Barton-Mother

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patti Smith <pjsmith@...> on Mar 19, 1997

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