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Stewed Carrots

  • Carrots
  • 2 Tbsps butter
  • Flour
  • Pepper
  • Salt
  • Cream or milk
Wash and clean the carrots and cut into strips. Put into a stewpan with enough water to cover them. Add a spoonful of salt and let boil slowly until tender. Drain. Put back in pan with butter rolled in flour, shake over a little pepper and salt, then add enough cream or milk to moisten the mixture. Let it come to a boil. Serve hot.
Submitted by Tess M Jun 7, 2009 15 min 30 min 45 min


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