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Recipe of the Week: Orange-Glazed Parsnips, by T.O.



  1. Wash and peel parsnips.
  2. Cut into sticks about 1/4 inch thick.
  3. Cover with water in a crock-pot and add salt.
  4. Cover and cook on high for 2 to 4 hours or until tender.
  5. Drain.
  6. In a saucepan, melt butter, stir in the honey, seasoned salt, orange juice, and peel.
  7. Heat to boiling, and the pour over drained parsnips.

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