Recipe - Curried Carrots And Raisins

1 One fourth pound Carrots; peeled, halved
lengthwise and cut or sliced up
diagonally into l/2inch
pieces
1 tablespoon Honey
One half teaspoon TABASCO pepper sauce
1 One half teaspoon Fresh lemon juice
1 teaspoon Dijon mustard
1 One half teaspoon Curry powder
1 tablespoon Vegetable oil
1 One half teaspoon Margarine or unsalted butter
1 One half teaspoon Brown sugar
1/3 cup Dark raisins

In medium to large saucepan fitted with vegetable steamer, pour in l inch
water; bring to a boil. Place carrots in steamer, cover saucepan and steam
l0 minutes or until forktender. Remove from heat, uncover and set aside.

In medium bowl, combine honey, TABASCO sauce, lemon juice, mustard and
curry powder.

In large skillet, over medium heat, heat oil and margarine until melted.
Add carrots and saut‚, stirring often, 2 minutes. Add brown sugar and
raisins. Saut‚ 2 minutes, stirring constantly. Stir in honey mixture,
stirring constantly, 2 or 3 minutes or until carrots are well glazed. Serve
immediately.

From Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 24, 1998