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VEGETABLES Julia Child's Carrots Braised in Butter 6 c. sliced carrots 1 Tbsp. sugar 1 c. water 1 Tbsp. butter 1/2 tsp. salt 2 Tbsp. chopped parsley 2 Tbsp. additional butter pinch pepper Place carrots, sugar, water, butter, salt, and pepper in a saucepan. Simmer for 30 minutes, or until carrots are done and most of the liquid is evaporated. Toss with parsley and additional butter.
Sweet Potato Casserole 3 c. mashed sweet potatoes 3/4 c. sugar 1/2 c. melted butter 2 eggs 1 Tbsp. vanilla 1/2 c. raisins (optional) Topping: 1 c. brown sugar 1/3 c. self-rising flour 1 c. chopped nuts 1/3 c. melted butter Combine sweet potatoes with next five ingredients. Place in a greased pan. Combine topping ingredients. Sprinkle on the top of the sweet potato mixture. Bake at 350 degrees for approximately 30 minutes.
Delta Dawn's Broccoli Salad 2 heads of broccoli, chopped 1 bunch of green onions, chopped 1 cup of sunflower kernels 1/2 cup of raisins 1 cup of shredded cheddar cheese 1 lb. of bacon, cooked and crumbled Chop broccoli; add chopped onions, sunflower kernels, raisins. Toss together and top with the following: 1 cup of mayonnaise 3 Tbsp. of vinegar 1/4 to 1/2 tsp. sugar Pour over the broccoli mixture and toss. Just before serving, fold in cheese and crumbled bacon.
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