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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Crockpot, Vegetables 6 Servings

INGREDIENTS

8 Carrots, cut into sm. sticks
1/2 c Chicken bouillon
1/2 c Dry white wine
1/2 t Dried dill weed
2 t Minced onions
1/4 t Garlic salt
1 T Lemon juice
2 T Cornstarch
2 T Cold water

INSTRUCTIONS

Place carrots in slow-cooking pot. Combine bouillon, wine, dill,
onion, garlic salt, and lemon juice. Pour over carrots. Cover and  cook
on high 2 to 3 hours. Dissolve cornstarch in water. Stir into  carrot
mixture. Cook on high 10 minutes or until slightly thickened.  Posted
to recipelu-digest Volume 01 Number 264 by James and Susan  Kirkland
<kirkland@gj.net> on Nov 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 246mg
Potassium: 23.1mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g


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