Apricot Glazed Carrots Recipe

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Apricot Glazed Carrots Ingredients

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

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The ear tests words as the palate tastes food.
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This is a recipe for Apricot Glazed Carrots from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Apricot Glazed Carrots

A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.
Aldous Huxley

Apricot Glazed Carrots Directions

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

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Apricot Glazed Carrots Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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