Brush Dale Hunting Preserve and Kennel
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  • Orange Ginger Carrots
    8 medium size carrots (about 1 lb)
    1 TB sugar
    1 tsp cornstarch
    1/2 tsp salt
    1/4 tsp ground ginger
    1/2 cup orange juice
    1 TB butter or margarine

    Peel the carrots, then slice, cutting them a slight angle; about 1 inch thick.

    Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the carrots and cook, covered, for 10 to 18 minutes or until the carrots are crisp-tender. Drain. Meanwhile, in a small bowl combine the sugar, cornstarch, salt, ginger, and orange juice. Pour the mixture over the carrots and cook over low heat, stirring for 3 minutes. Remove from the heat and add the butter. Toss gently to mix.

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