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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Mix carrots, onion, salt, savory and mustard in ungreased 1 1/2 quart
casserole mixture. Pour water over carrot mixture. Cover and cook in 350
degrees. Cover and cook in 350F oven until carrots are tender, about 45
minutes. Cook and stir walnuts in margarine or butter over medium heat
until walnuts in margarine are toasted, about 2 minutes. Spoon over
carrotes. Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE
Source: Betty Crocker's New American Cooking by WHOM!! Brought to you and
yours via Nancy O'Brion and her Meal-Master.
Ingredients:
3 Cup(s) Carrots; shredded (about 1/4 ts Mustard; dry 6 medium 1/2 c Hot Water;
1 small Onion; chopped 1/4 c Walnuts; chopped coarsely
1/2 Teaspoon(s) Salt; 1 tb Margarine or butter;
1/2 Teaspoon(s) Savory leaves; dried |
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