Cooking for Daily Living
Potatoes and Vegetables
Candied Carrots

Boil small or medium size carrots in lightly salted water ‘til tender. Drain and save liquid for soups, etc.

Sauté cooked carrots in a mixture of 1 Tbsp. butter or margarine, 3 Tbsp. brown sugar, 1 Tbsp. lemon juice, and if desired, 1 Tbsp. brandy. When carrots are coated, place in serving dish and spoon any remaining syrup over. Keep hot while meal is being finished.