3 cup carrots, sliced
3/4 cup water
1/2 cup salt
1/2 tsp lemon peel, freshly grated
2 tsp lemon juice
1 tbsp parsely, fresh chopped
2 tbsp butter or margarine
1 dash of liquid sweetner
A Recipe for
Lemon Carrots
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Hunger is the best sauce in the world. |
| Cervantes |
This Recipe for Lemon Carrots is one of thousands in the Recipes-to-go Fruit Cookbook.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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If you enjoy this Lemon Carrots Recipe - you should enjoy the recipe collections you can find on the websites below:
My favorite animal is steak. |
| Fran Lebowitz |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Lemon Carrots from the recipe cookbook of Recipes-to-go (Fruit)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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Time flies like an arrow. Fruit flies like a banana. |
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Soup and fish explain half the emotions of human life. |
| Sydney Smith |
Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70
Source: Sugar Free...That's Me by Judith S. Majors Brought to you and
yours by Nancy O'Brion and her Meal-Master
Serves: 6
Lemon Carrots Recipe brought to you by Recipes To-Go