1 tbsp. cornstarch
1/2 tsp. grated orange peel
1/2 c. orange juice
1 tsp. prepared mustard
1 lg. onion, sliced thin
8 carrots, cut into 1/4 inch slices
1/4 c. water
Salt & pepper

In a bowl combine cornstarch, orange peel, juice and mustard. Set aside. Melt butter in frying pan over medium heat. Stir in onion and carrots, then add water. Cover, bring to a boil, reduce heat and simmer until carrots are tender- crisp (10 to 12 minutes). Stir cornstarch mixture, pour into pan and cook, stirring, until sauce boils and thickens. Season with salt and pepper. Serves 6. Delicious. Rich.