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Yield: 8 servings
2 pounds carrots, cleaned and cut into 1/2-inch slices
1/4 cup plus 2 tablespoons firmly packed brown sugar
3 tablespoons prepared mustard
3 tablespoons butter or margarine
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/4 teaspoon salt
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1st Keep
 christinedaae
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