Instructions: CUT A REASONABLE AMOUNT OF CARROTS INTO STRIPS - SO YOU HAVE 2 CUPFULS.

COOK THEM UNTIL THEY ARE TENDER AND DRAIN. MIX REMAINING INGREDIENTS IN A SKILLET AND BRING TO A BOIL. ADD CARROTS, SAUTEE FOR APPROXIMATELY 10 MINUTES, STIRRING SO THEY CAN GET WELL ACQUAINTED WITH THE SAUCE. Peg Brackens "I Hate To Cook Book"

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