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
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This Recipe for Apricot Glazed Carrots is one of thousands in the Recipes-to-go Fruit Cookbook.
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
If you enjoy this Apricot Glazed Carrots Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
This is a recipe for Apricot Glazed Carrots from the recipe cookbook of Recipes-to-go (Fruit)
Health food makes me sick. |
| Calvin Trillin |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
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