4 cup carrots, sliced
3 tbsp butter (or marg.), melted
1/2 cup arpicot preserves
1/4 tsp salt
1/4 tsp orange rind, grated
1/4 tsp nutmeg, ground
2 tsp lemon juice
A Recipe for
Apricot Glazed Carrots
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This Recipe for Apricot Glazed Carrots is one of thousands in the Recipes-to-go Fruit Cookbook.
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
If you enjoy this Apricot Glazed Carrots Recipe - you should enjoy the recipe collections you can find on the websites below:
The ear tests words as the palate tastes food. |
| Job 34:3 |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Apricot Glazed Carrots from the recipe cookbook of Recipes-to-go (Fruit)
Herb Tip |
Food Tip |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
Cook carrots until tender in enough salted water to cover (about 20
minutes); drain. Combine remaining ingredients, stirring until well
blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Serves: 6
Apricot Glazed Carrots Recipe brought to you by Recipes To-Go