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