Title: Apricot Glazed Carrots
Categories: Side Vegetable Southern
Yield: 6 Servings

4	c	Carrots; sliced
3	tb	Butter (or marg.); melted
1/2	c	Arpicot preserves
1/4	ts	Salt
1/4	ts	Orange rind; grated
1/4	ts	Nutmeg; ground
2	ts	Lemon juice

Cook carrots until tender in enough salted water to cover (about 20 minutes); drain. Combine remaining ingredients, stirring until well blended. Spoon over carrots, and toss well. Serve at once.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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