Rum-glazed Carrots -- Quad-Cities Online Recipe Book
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Side Dishes:

Rum-glazed Carrots

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May substitute 1 to 2 teaspoons rum extract and 1/2 cup apple juice for rum if desired.

Ingredients

1/2 cup margarine
3 pounds whole medium carrots, trimmed (16 carrots)
1/2 cup packed dark brown sugar
1/2 cup dark rum
1/4 cup light raisins
1/2 teaspoon pepper

Instructions

Melt margarine in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes. Use two utensils, such as a fork and spoon, and turn carrots gently. Combine brown sugar, rum raisins and pepper in a bowl. Mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes, stirring occasionally. Spoon into a bowl and serve hot. Serves 8.



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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