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2 1/2 c. sliced carrots
3/4 c. orange juice
1/4 c. juice from cooked
1 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. margarine
1/4 tsp. dill weed

Cook carrots in salted water until barely tender.
Drain, reserving 1/4 cup liquid. In saucepan, mix liquids with
cornstarch. Cook over medium heat, stirring constantly, until
thick and clear. Add margarine, dill weed and carrots. Heat

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