Parslied Carrots
Courtesy of Sarah

3 to 4 large carrots
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon sugar
Grating of black pepper
1/4 cup chopped parsley

Heat water to a boil. Wash and scrape the carrots. Cut them into thin disks and put the carrots into a small saucepan. Cover just barely with boiling water. Add the butter, salt and sugar. Bring the mixture to a boil and cook, rapidly, until the water has evaporated. When only butter remains in the pan the carrots will be cooked. Add the black pepper and sprinkle with parsley. Serve.

Makes 4 servings

Hot German Noodles
Courtesy of Amy

5 slices bacon, cooked crisp & crumbled
4 ounces (2-1/2 cups) uncooked egg noodles, cooked according to package directions
1/3 cup chopped onion
1/3 cup sugar
2 tablespoon flour
1/2 cup chopped celery
1/8 teaspoon pepper
2/3 cup water
1/2 cup vinegar
2 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

Rinse noodles with hot water and drain well. In large skillet, fry bacon until crisp. Drain and crumble. Remove all except 1 tablespoon of bacon drippings. Add onion to skillet and cook until tender. Stir in sugar, flour, celery, and pepper. Add water and vinegar. Cook until mixture boils and thickens, stirring frequently. Add cooked noodles and parsley. Cook over low heat until thoroughly heated.

Makes 6 to 8 servings