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