Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 3/4 cup baby carrots
• 1/2 cup water
• 1/8 tsp salt
• 1/4 cup apricot all-fruit preserves

Cut baby carrots in half lengthwise. In medium saucepan, combine carrots and water; bring to a boil. Reduce heat and simmer until carrots are tender. Drain. Add salt and apricot preserves; stir. Serve hot.

Serves 6. Each serving equals 1 vegetable exchange.

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