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California Carrots
1 lb. carrots, cut into 1/4-inch thick slices (about 3 cups)
boiling water
grated peel of 1/2 of an orange
1 whole orange, peeled and cut into bite-size pieces
2 TBSP butter or margarine, softened
1 TBSP chopped green onion
1 lb. carrots, cut into 1/4-inch thick slices (about 3 cups)
boiling water
grated peel of 1/2 of an orange
1 whole orange, peeled and cut into bite-size pieces
2 TBSP butter or margarine, softened
1 TBSP chopped green onion
In a covered saucepan, cook the carrots in 1 inch of boiling water until just tender, 10 to 15 minutes. Drain and return the carrots to the saucepan. Add the remaining ingredients and heat.