GLAZED CARROTS

1 lb carrots, sliced diagonally

¼ C Catalina or French dressing

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tbsp. chopped parsley

Cook the carrots in boiling water until almost tender.  Drain.  Return to the saucepan.  Combine the dressing, brown sugar and Worcestershire sauce.  Cook over a low heat for 5 minutes or until glazed.  Remove from the heat and stir in the parsley.