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Chuckwagon Carrots



  • 3 cups sliced carrots
  • 1/4 cup cooked crumbled bacon
  • 3 tablespoons butter
  • 1 tablespoon firmly packed brown sugar
  • 2 tablespoons sliced green onions
  • 1/4 teaspoon salt
  • Pinch of pepper


  1. In 2-quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes.
  2. Drain; return to pan.
  3. Add remaining ingredients.
  4. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.

Serves 4


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