1/2 c. finely chopped onion
1/4 c. vegetable oil
1 tsp. flour
3/4 tsp. onion salt
1/2 tsp. salt
Dash pepper
4 c. diced carrots, cooked and drained
1 sm. can PET evaporated milk (2/3 c.)

Cook onion in hot oil until limp. Stir in flour, onion salt, salt, pepper, carrots, and evaporated milk. Cook over low heat, stirring gently until sauce coats the carrots and is slightly thickened. Yield: 8 servings.