3 c. (6 med.) sliced 1/4 inch carrots
3 tbsp. sweet cream butter
1/4 c. cooked, crumbled bacon
2 tbsp. sliced 1/8 inch green onion
1 tbsp. firmly packed brown sugar
1/4 tsp. salt
1/8 tsp. pepper

In a 2 quart saucepan, bring 3/4 cup water to a boil. Add carrots. Cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Drain; set aside. In same saucepan, melt butter. Stir in carrots and remaining ingredients. Cover; cook over medium heat, stirring occasionally until heated through (5 to 7 minutes). Yield: 4 (1/2 cup) servings.