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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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LEMON DILL CARROTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Teak Estate in Montgomery, Texas in 1990. Ingredients:
8 medium carrots diagonally sliced |
1 teaspoon corn starch |
1 tablespoon lemon juice |
1/3 cup water |
1 teaspoon stick margarine |
1/2 teaspoon dried dill |
1/4 teaspoon grated lemon rind |
1/8 teaspoon salt |
Directions:
1. Steam carrots covered for 3 minutes or until crisp tender then drain.
2. Set aside and keep warm.
3. Combine corn starch and lemon juice in a small saucepan then stir until well blended.
4. Stir in water then place over medium heat and cook until thick stirring constantly.
5. Add margarine and next 3 ingredients then cook until margarine melts stirring constantly.
6. Pour sauce over carrots and toss gently.
7. Garnish with dill sprigs if desired and serve immediately.
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