Buttery Glazed Carrots

2 lbs. carrots, cleaned
1/2 cup margarine
1/4 cup sugar, (brown or white according to your taste)

Parboil carrots in boiling salted water. Cook 10 minutes; drain. Melt margarine in large skillet; stir in sugar, heat until bubbly. Add carrots, cook uncovered over medium heat, stirring and turning carrots frequently until glazed, about 15 minutes.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

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