GLAZED CARROTS

1 LB. CARROTS 1/4" THICK
1/2 TSP. TABLE SALT
3 TBS. SUGAR
1/2 C. CHICKEN BROTH
1 TBS. BUTTER
2 TSP. LEMON JUICE
PEPPER

ADD CARROTS, SALT, BROTH, 1 TBSP. SUGAR, INTO SKILLET.  BOIL AT MED HIGH. TURN HEAT TO MEDIUM  COVER, AND LET SIMMER FOR ABOUT 5 MINUTES UNCOVER, AND TURN HEAT TO HIGH UNTIL 2 TBSP. OF LIQUID REMAINS (1-2 MINUTES). ADD BUTTER AND REMAINDER OF SUGAR TO SKILLET AND GLAZE THE CARROTS. TAKE OFF HEAT AND ADD LEMON JUICE.

AUTHOR UNKNOWN

Shrimp Boats

6 MEDIUM POTATOES
1/2 C. BUTTER OR MARGARINE 
1 C. GRATED SHARP CHEESE
1 1/2 TSP. SALT
2 TBSP. MINCED ONIONS
DASH OF CHEYENNE PEPPER
3/4 C. MILK
1 C. CANNED SHRIMP
PAPRIKA AND PARSLEY

BAKE POTATOES AT 400 DEGREES FOR 1 HOUR. CUT BAKED POTATOES IN HALF, LENGTHWISE, AND SCOOP OUT POTATO. ADD BUTTER, CHEESE, SALT, CHEYENNE PEPPER, ONION, AND MILK. WHIP WITH ELECTRIC MIXER UNTIL FLUFFY AND SMOOTH.  MIX IN SHRIMP. REFILL THE POTATO SHELLS, SPRINKLE TOPS WITH PAPRIKA AND PARSLEY. 

GEANA DAVIS