Slow Cooked Apricot-Pineapple Carrots
This recipe was submitted to the Baton Rouge Advocate by Julie Kay
and is an Advocate tested recipe.
01 lbfresh carrots, peeled and sliced in round or thick strips
1/2 of 18 jar(s)apricot-pineapple preserves (9 ounces)
1 (1.25-oz pkgdried onion soup mix
1/4 cpecans (halves or pieces) i like more pecans