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Carrots
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2 lb. pkg. carrots, shredded
2 chopped onions
1/2 c. water
Cover and steam for 20 minutes. Drain. Fry 2 cups soft bread crumbs in 1/4 cup butter. Add 1 1/2 teaspoon salt, 3/4 cup cream. Mix with carrots. Put into greased mold. Bake at 350 degrees for 45 minutes.
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