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SKYBOYSMOM Posts: 1,152
6/29/08 1:36 P

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Creamy Cookstove Carrots

From Grandma's Comfort Food-Made Healthy PG.97

Freezes well.

Serves 6 (3/4 cup)

"Here's an old fashioned dish that is equally good whether you make
it with frech carrots from your garden or farm stand or with a bag of
frozen carrots from the market. Make sure you cook them until they're
tender, not too soft, and just listen to the oohs and aahs when you
serve this luscious recipe!"

1 cup chopped onion
5 cups fresh or frozen cut carrots.(I used whole fresh baby carrots
and they were fine.)
2 Tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 3/4 cups (one 14 1/2 ounce can) Swanson Beef Broth (I used chicken
broth because that's what was in my cupboard and I was serving turkey
1(10 3/4 ounce) can Healthy Request Cream of Mushroom Soup

In a large skillet sprayed with butter-flavored cooking spray, saute
onion for 5 minutes or until tender. Add carrots, parsley, and beef
broth. Mix well to combine. Cover and cook over medium heat for 20
minutes. Uncover. Stir in mushroom soup. Continue cooking for 10-12
minutes or until carrots are tender, stirring occasionally.

Each serving equals:
HE 2 vegetable, 1/4 slider, 13 optional calories
82 calories, 2 gm fat, 2gm protien 14 gm carbohydrate, 493 mg sodium,
76 mg sodium, 2 gm fiber.

DIABETIC: 2 vegetable, 1 1/2 starch/carbohydrate

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