Yield: 6 servings
Measure | Ingredient |
---|---|
6 mediums | Carrots |
¼ cup | Butter |
1 tablespoon | Onion, minced |
½ teaspoon | Salt |
½ teaspoon | Sugar |
⅛ teaspoon | Pepper |
½ cup | Pimento stuffed olives, *1 |
*1 sliced
Peel carrots and cut into ¼ inch slices. Cook in boiling salted water until tender, drain.
Meanwhile, melt butter. Add onion and cook until onion is soft. Add to carrots with remaining ingredients. Heat thoroughly.
** JJ ** 111395.1934
Submitted By JJ JUDKINS On 11-14-95