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ORANGE SPICED CARROTS 1 lb. young tender carrots, without tops 1/2 c. water 1/2 c. orange juice 1 Tbsp. margarine 1/2 tsp. pure vanilla 1/4 tsp. ground nutmeg 1 1/2 tsp. grated, fresh orange rind Wash carrots and pare them with a vegetable peeler. Remove ends. Cut carrots crosswise into 1/4-inch rounds. In a saucepan, put water, orange juice and margarine. Add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp and tender. Check to make sure that carrots do not burn, because most of the liquid will be absorbed. Add a few tablespoons of water if necessary. Sprinkle carrots with vanilla and orange rind; mix well. For the diabetic: Nutritive values per serving: Cholesterol 8 gram, protein 1 gram, fat 3 gram, calories 71, sodium 41 grams. For exchanges per serving: 1 vegetable exchange plus 1/2 fruit exchange plus 1/2 fat exchange. Low sodium diets: Use unsalted margarine. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |