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