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CANDIED CARROT COINS 
3 c. carrots
3 tbsp. butter
1/4 c. brown sugar
1 tsp. cornstarch

Cut quarter size or smaller carrots into 1/4 inch thick slices. Boil until done but do not overcook.

Mix butter, brown sugar and cornstarch together and bring to a boil and let thicken slightly. Drain water from cooked carrots and pour mixture into carrots and mix well. Serve hot.

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