8 carrots
8 onions
¼ teaspoon salt
Dash of pepper
¼ cup GRANDMA’S MOLASSES
2 tablespoons butter _or_ margarine
Heat oven to 350° F. (moderate). Cook carrots and onions until almost
tender in just enough salted water to be absorbed during cooking. Place
in casserole. Sprinkle with pepper. Dribble with molasses and dot with
butter or margarine. Bake, uncovered, 25 minutes (basting occasionally)
until vegetables have browned and are nicely glazed.
YIELD: 4 servings.
_Glazed Sweet Potatoes or Squash_: Replace carrots and onions with
cooked sweet potatoes or parboiled winter squash.