4 cup carrots; sliced
3 tablespoon butter (or marg.); melted
1/2 cup arpicot preserves
1/4 teaspoon salt
1/4 teaspoon orange rind; grated
1/4 teaspoon nutmeg; ground
2 teaspoon lemon juice
Cook carrots until tender in enough salted water to cover (about 20 minutes); drain. Combine remaining ingredients, stirring until well blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
