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Golden Carrots

  • 2 pounds carrots
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
Wash and scrap carrots; cut in julienne; cook until tender in small amount of water. Mix cornstarch, salt and water and cook 12 to 15 minutes; add lemon juice and butter. Pour hot sauce over drained carrots and mix lightly with a fork. Serve at once.
Submitted by Cassyjean - Torrington, CT Jun 9, 2009 8 min 15 min 23 min

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