Recipe - Glazed Carrot Coins

12 md Carrots, cut in 1 in pieces
One half cup Packed brown sugar
3 tablespoon Butter or margarine
1 tablespoon Grated lemon peel
One fourth teaspoon Vanilla

In a saucepan, cook carrots in a small amount of water until crisptender;
drain. Remove and keep warm. In the same pan, heat brown sugar and butter
until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over
low heat for 1015 minutes or until glazed. Remove from the heat; stir in
vanilla.

Recipe by: Taste Of Home April/May 1997 Posted to MCRecipe Digest V1
#630 by The Taillons taillon@access.mountain.net on May 31, 1997