On Sun, 15 Feb 2009 14:13:23 -0800 (PST), Lynn from Fargo
> fired up random neurons and synapses to opine:

>Looking for a recipe from the Betty Crocker International Cookbook.
>The dish is Glazed Parsnips and Carrots or Glazed Carrots and
>Parsnips.

<snip>

This look like it?

Glazed Parsnips and Carrots

Better Homes and Gardens Cookbook

8 ozs. parsnips, cut into thin strips (2 1/4 cups)
8 ozs. carrots, cut into thin strips (2 1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 tespoon ground ginger
2 firm ripe pears, peeled (optional)
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter

In a large nonstick skillet, combine parsnip, caarrot, orange juice,
cranberries and giner. Brint to boiling; reduce heat to medium. Cook,
uncovered, for 7 to 8 mins. or until vegetables are crisp-tender and
most of the liquid has evaporated, stirring occasionally.

Stir pear, pecans, brown sugar and butter into mixture in skillet.
Cook, uncovered, for 2 - 3 mins. more or until vegetables are glazed.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"