Recipe - Buttered Carrots

4 pound Carrots
2 Sticks butter or margarine
1 teaspoon Butter seasoning
One fourth cup Dehydrated parsley (fresh
parsley may be used)
1 One half teaspoon Celery seed
3 Packets Sweet & Low or
6 teaspoon Sugar

Scrape carrots and cut crosswise in circles. Boil in salted water until
tender. Rehydrate parsley by placing in equal amount of water for 5 minutes
~ drain. In small saucepan melt butter or margarine and add butter
flavoring, parsley and celery seed. Drain carrots and pour out onto serving
dish. Sprinkle sweetener over carrots and then pour butter or margarine
mixture over all.

Note: If carrots are naturally sweet omit sweetener.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.