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Banquet Carrots
Source: from Sandy
Pare 8-10 med-large carrots
Cover with water in medium saucepan
Add 2 beef bouillon cubes to carrots and water
Add 1/4 tsp. garlic powder
Boil, covered, for 20-25 minutes, or until tender when pierced with fork.
Drain ALL water from carrots.
Add 1/4 cup margarine
Add 1/4 cup brown sugar
Cover saucepan with lid until margarine melts.
Stir carrots in melted margarine and brown sugar until glazed. Transfer to serving dish.
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