Sunshine Carrots

This is a recipe from my sister, Nan, in Wisconsin.
She and my sister, Daphne, in Orlando, are both great
cooks as I have stated before.

Nan says she likes this one a great deal even though she
is not a big carrot fan.

Looking at the recipe, I think that Nan may have been
influenced by living in Yankee land so long. I am sure that
those carrots need to cook at least two hours to make sure
all vitamins are dissolved. But, I will try it her way.

BTW, did you know that sometimes when you go to the store
and get those nice looking "baby" carrots, they may not be
"babies" at all, but rather tough old "bull" carrots that
have been machine whittled to look like a babes.

SUNSHINE CARROTS

5 medium carrots
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons butter or margarine

Cut carrots on the bias in 1-inch chunks. Cook, covered, in boiling salted water till just tender, about 20 minutes, drain. In saucepan, mix sugar, cornstarch, ginger and salt. Add juice, cook and stir till thick and bubbly. Boil 1 minute. Stir in butter. Toss with carrots. Serves 4.