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COPPER PENNIES (Glazed Carrots) 
10-12 carrots, peeled and cut into 1 inch pieces
1 1/2 c. beef or chicken stock
4 tbsp. butter
1/2 tsp. salt (optional)
Sprinkle pepper
2 tbsp. sugar
2 tbsp. fresh chopped parsley

Put all into 8-10 inch skillet. Bring to boil over high heat, then cover and simmer over low heat until carrots are tender. Check liquid and add water if needed. You want to get it thick, brown and syrupy in the end. When carrots are done, remove from pan, crack up heat and boil stock until it's nice and gooey. Return carrots, roll them around until covered in syrup.

Place in serving dish, sprinkle with FRESH chopped parsley (dried just isn't near as good).

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