On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
> wrote:

>Looking for a recipe from the Betty Crocker International Cookbook.
>The dish is Glazed Parsnips and Carrots or Glazed Carrots and
>Parsnips. I've eaten it a dozen times, but never made it and my
>friend lost her copy (she's in the middle of a really nasty divorce).
>It is made with either apple juice or orange juice (concentrate?) I
>think. It also has brown sugar and spices like cloves etc.
>
>I remember that the book is red - like the other large BC Cookbooks -
>but has photos of ethnic dishes on the cover. Any help would be
>appreciated I am, of course, googling too; but anyone with a copy of
>the book would be wonderful.

I have the book, but it doesn't seem to have what you're looking for.
This recipe is the closest I can come ...

Glazed Carrots

8 medium carrots (about 1 1/4 pounds)
3/4 cup water
2 tablespoons butter
1/2 teaspoon instant beef bouillon
dash of pepper
snipped parsley

Cut carrots into 2-inch pieces. Heaat carrots and remaining
ingredients except parsely to boiling; reduce heat. Cover and simmer
until carrots are tender, about 25 minutes. Remove carrots and boil
rapidly to reduce liquid to glaze consistency. Add carrots; turn to
coat evenly with glaze. Sprinkle with parsley.


Here's one that we make for Thanksgiving:

* Exported from MasterCook *

Port Glazed Carrots

Recipe By :Crash
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound baby carrots
1/4 cup port wine
---Sauce---
2 tablespoons port wine
1/4 teaspoon worcestershire sauce
2 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons honey

Preheat oven to 325F.

Clean carrots and cook in wine and water until tender crisp. While
carrots are cooking, combine sauce ingredients. Drain carrots and
place in a shallow 7x11-inch pan. Pour sauce over the carrots. Bake
for 15 minutes or until sauce has formed a glaze.

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