1/3 c. bacon fat or butter
12 med. carrots
1 lg. onion or more as desired
Salt and pepper to taste

Scrape carrots and shred using medium shredder. Cut onion into quarter inch slices and separate into rings. Heat fat in skillet add vegetables. Sprinkle with salt and pepper. Cover and cook over low heat, stirring occasionally, 12 to 15 minutes or until carrots are just barely tender. Turn into a hot vegetable bowl and serve. Serves 8 to 9.