Red cedar inn country carrots

Yield: 6 servings

Measure Ingredient
4 cups Carrots -- sliced
1½ teaspoon Onions -- minced
1 teaspoon Sugar
2 slices Bacon
1½ teaspoon Bacon Drippings
½ cup Onion -- ground
½ cup Water From Parboiled Carrots
½ teaspoon Chicken Base
1½ teaspoon Seasoned Salt*

* A good mixed seasoning like Vandzant's or Lowery's.

Clean and slice carrots. Parboil carrots with minced onion and sugar in barely enough water to cover. Meanwhile, fry bacon until crisp.

Drain on absorbent paper and crumble. Saute ground onion in bacon drippings, then add water, chicken base, and seasoned salt. Continue cooking carrots until tender. To serve, top carrots with crumbled bacon. Makes 6 to 8 servings.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-03-95 (23:30) (159) Fido: Cooking

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