Chuckwagon Carrots

By didoc

Recipe from Jayne Eastwick. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago.

Ingredients

• 3 cups carrots, sliced 1/2 inch (6 med)
• 1/4 cup cooked crumbled bacon (4 slices cooked then crumbled)
• 3 tablespoons butter margarine
• 1 tablespoon firmly packed brown sugar
• 2 tablespoons green onions, sliced 1/8 inch
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).