1 pkg baby carrots, 14.5 ounces
1/4 cup apple juice
1/4 cup apple jelly
1 1/2 teaspoon dijon mustard
Place carrots and apple juice in medium nonstick skillet. Bring to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until carrots are crisp-tender. Uncover; cook over medium heat until liquid evaporates. Stir in jelly and mustard; cook and stir over medium heat until jelly melts and carrots are glazed. Source: Fast & Healthy Magazine. Posted to MC-Recipe Digest V1 #
Recipe by: Sue Klapper
From: Sherry Zeiss
Date: Wed, 11 Dec 1996 23:09:11 -0600
