Orange Spiced Carrots


1 pound Raw carrots
1/2 cup Water
1/2 cup Orange juice
1 Tablespoon Margarine
1/2 teaspoon Pure vanilla extract
1/4 teaspoon Ground nutmeg
1 1/2 teaspoons Grated, fresh orange rind

Wash carrots and pare (peel) them with a vegetables peeler; remove ends. Cut carrots crosswise into 1/4-inch rounds.

In a saucepan (kettle) put water, orange juice, and margarine; add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp-tender.

Check to make sure that carrots don't burn because most of the liquid will be absorbed; add a few tablespoons of water if necessary.

Sprinkle carrots with vanilla, nutmeg, and orange rind; mix well.

Yield: 4 servings (yield: 2 cups) 1 serving: 1/2 cup

Nutritive values per serving: cholesterol 9gm, Protein 1gm, fat 3gm calories 71, sodium 41mg

Food Exchanges per serving: 1 vegetable exchange plus 1/2 fruit exchange plus 1/2 fat exchange

Low-sodium diets: use unsalted margarine.

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