Peachy carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sliced carrots |
| 1 | can | Peach pie filling |
| ½ | teaspoon | Salt |
| 1¼ | teaspoon | Cinnamon |
| 1 | tablespoon | Butter |
Directions
Cook carrots in a small amount of boiling salted water til tender- crisp, drain. Combine carrots with pie filling, salt and cinnamon in bowl, mix well. Pour into sprayed casserole dish. Dot with butter. Bake, uncovered.
350ø for 25 minutes.
NOTES : This is very different. Try it-Mother got the carrots down the grandchildren for years this way.
Recipe by: S.E. Barton-Mother
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patti Smith <pjsmith@...> on Mar 19, 1997
Related recipes
- Apricot - glazed carrots
- Apricot carrots
- Apricot ginger carrots
- Apricot glazed carrots
- Carrot
- Carrots
- Carrots and snow peas
- Citrus carrots
- Company carrots
- Honeyed carrots
- Just peachy carrots
- Lemon carrots
- Maple carrots
- Orange carrots
- Peachy chicken
- Peas with carrots
- Persian carrots
- Pineapple-glazed carrots
- Quick carrots
- Sweet carrot puree