Creamed Carrots & Mushrooms

by Elsie Tinivell

1/2 lb. mushrooms, sliced
2 Tb. butter or margarine
1/2 lb. carrots, sliced 1/4 in. thick
1/4 c. water
1/4 tsp. salt
1/4 tsp. sugar
dash pepper
dash hot pepper sauce
1/4 cup half-and-half

Sauté mushrooms in butter until lightly browned. Add carrots, water, salt, sugar, pepper, and sauce; cover and cook 6 minutes or until carrots are crisp-tender. Stir in half-and-half. Makes 4 servings.