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1/4 c. butter
1 tsp. instant chicken flavor
1/2 tsp. dill weed
3 c. carrot strips
1/4 tsp. salt

In heavy 2 quart saucepan, melt butter over medium heat.
Add remaining ingredients. Cover, cook over medium heat for 12
to 15 minutes, or until carrots are tender. Serve immediately.
Makes 4 (one-half) cup servings.

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