Our Family History
						Our Favorite Recipes
		Glazed Carrots
				1 pound carrots, peeled and cut into 1/2-inch slices 1 pckg. (16 oz.) frozen whole white onions 1/4 cup Shedd's Spread Country Crock sticks 2 tablespoons brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon salt Place carrots in large saucepan with 1-inch boiling water.  Cover and simmer 10 minutes.  Add onions.  Cover and cook 5 minutes longer or until vegetables are just tender.  Drain; return vegetable to saucepan.  Add Shedd Spread Country Crock, brown sugar, ginger and salt.  Stirring frequently, cook over medium-high heat 5 minutes or until vegetable are glazed.  Makes about 4 cups. Alice Harris