BROWN SUGAR GLAZED CARROTS

2 lbs carrots
1/2 tsp salt
2/3 C. packed brown sugar
1/4 C. margarine or butter
1 tsp grated orange peel

Cut carrots into 1/4 inch slices. Heat 1 inch of water to boiling in a sauce pan. Add 1/4 tsp salt. Add the carrot slices. Cover and heat to boiling again. Reduce heat so water gently boils. Cook covered for 12-15 minutes until tender. While carrots are cooking, heat brown sugar, margarine, orange peel, and 1/4 tsp salt in the skillet over medium heat, stirring constantly until sugar is dissolved and mixture is bubbly. Remove the skillet from heat. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat for 5 minutes, stirring occasionally until carrots are glazed and hot.

Green Bean Casserole

1 can cream of mushroom soup
1/2 C. milk
1/8 t. pepper
t. soy sauce
2 cans green beans, drained
1 1/2 C. french fried onions

Preheat oven to 350 degrees. Stir soup, milk, soy sauce, pepper, beans and 3/4 C. onions in a 2 quart casserole dish. Bake for 25 minutes, or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.