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1 1/2 pounds carrots, cut into julienne strips
1/3 cup packed brown sugar
2 tablespoons butter or stick margarine
1/2 teaspoon salt
1/2 teaspoon grated orange peel
1. Heat 1 inch water to boiling in 2-quart saucepan. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender. Drain and reserve.
2. Cook remaining ingredients in 12-inch skillet over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.
*1 1/2 bags (16-ounce size) frozen sliced carrots, cooked as directed on package, or fresh baby-cut carrots can be substituted for the 1 1/2 pounds julienne carrots.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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