Recipe: Red Cedar Inn Country Carrots (with onion and bacon)

RED CEDAR INN COUNTRY CARROTS

4 cups sliced carrots
1 1/2 teaspoons minced onions
1 teaspoon sugar
2 slices bacon
1 1/2 teaspoons bacon drippings
1/2 cup ground onion
1/2 cup water from parboiled carrots
1/2 teaspoon chicken base (or chicken bouillon)
1 1/2 teaspoons seasoned salt*

Clean and slice carrots. Parboil carrots with minced onion and sugar in barely enough water to cover. Reserve 1/2 cup of the cooking water.

Meanwhile, fry bacon until crisp. Drain on absorbent paper and crumble; set aside.

Saute ground onion in bacon drippings. Add carrot water, chicken base and seasoned salt. Continue cooking carrots until tender.

To serve top carrots with crumbled bacon.

*A good mixed seasoning like Vandzant's or Lawrey's

From: Red Cedar Inn, Missouri

Makes 6-8 servings
Source: The Route 66 Cookbook by Marian Clark and Michael Wallis