Preheat oven to 375_F. In a covered casserole combine the carrots, apples, onion, salt and brown sugar. Mix them together well. Add the water, dot the mixture with butter or margarine and top with the lemon slices. Cover the casserole and bake for 20 to 30 minutes, or until the carrots are tender. Serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook Posted to MM-Recipes Digest V4 #11 by firstname.lastname@example.org on Jun 23, 1999
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 102 (67%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 12.3mg||4 %|
|Sodium 46.8mg||2 %|
|Potassium 23.5mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.6g|
|Protein 0.1g||0 %|
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Calories per serving: 153
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