This recipe is from my niece Krista Allen. It is one of her favorites from her grandmother Kaye Perkins of Tennessee.
Cooked Carrots
Cook one pound of carrots cut in bite size pieces or 1 package of baby carrots in slated water until crisp tender. Drain carrots and add 1/2 cup of Amaretto and 2 tablespoons butter. Cook until tender. Add more Amaretto if needed.
