Food for Groups

(yield: 24)
temp: medium
time: until tender

5 lbs. frozen carrots
2 lb. butter, melted

procedure:

1. simmer until tender
2. add 1/2 lb. melted butter.
3. season to taste.

Source: KJFSC

Note: This is one of the odder recipes from this source - the ingredients don’t match the list.

This entry was posted on Friday, June 15th, 2007 at 5:07 pm and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.