Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Oven
1. Add Carrots And Sugar To Salted Water.
2. Bring To A Boil; Boil 15 Minutes.
3. Drain; Place In Pan; Reserve 1 Cup Liquid, Place 2 Gal Carrots In Each Of
Roasting Pans (18 By 24-Inches). Combine Liquid With Sugar, Salt, Ginger, And
Butter Or Margarine. Cook Until Blended And Syrup Is Formed. Pour An Equal
Quantity Of Syrup Over Carrots In Each Pan.
4. Bake 30 Minutes, Baste After 20 Minutes.
Carrots
Cut In 2-Inch Strips.
Used.
Omit Steps 1 And 2.
Frozen, Sliced Carrots May Be Used.
A02500.
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