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Nov 7, 2009

Parsley Buttered Carrots

Parsley Buttered Carrots

1 can (16 ounces) whole small carrots
1 tablespoon butter or margarine
1 teaspoon parsley flakes

Heat carrots (with liquid); drain. Dot with butter. Sprinkle with parsley
flakes and toss.

Makes 2 servings.
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