1 lb. carrots, scraped & sliced diagonally
3 slices bacon
1 sm. onion, chopped
3 tbsp. brown sugar
1/8 tsp. pepper

Cook carrots, covered, in a small amount of boiling water 15 minutes or until crisp-tender. Drain. Cook bacon in a skillet until crisp; drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Saute onion in reserved drippings until tender. Add brown sugar, pepper and carrots. Cook until thoroughly heated. Sprinkle with bacon. Yield: 4 servings.