Here's another one from my guest editor, Diane Dunlap:
(serves 4)
24 small carrots pared and cooked
1/4 cup butter
1/4 thawed frozen OJ concentrate
2 t. honey
1/2 t. ground ginger
1/2 t. salt
While carrots are cooking, melt butter in a skillet. Blend in the OJ concentrate, honey, and mixture of ginger and salt. Add carrots in skillet, and set over low heat turning carrots until well glazed.
Editor's note: Sounds YUMOLA to me!!
Don't sweat the small stuff today - you have bigger fish to fry!!!
Have FUN!!!!!
Love,
MM
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