| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 2 |
tb |
Butter |
| 3/4 |
c |
Chablis wine |
| 1/8 |
ts |
Sugar |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
c |
Red grapes; cut in half and seeded |
INSTRUCTIONS
Cut carrots into thick, diagonal slices or into julienne strips. Saut.
carrots in butter. Add wine and cook, covered, until tender. Add seasonings
and grapes. Continue cooking for 5 minutes. Yield: 8 to 10 servings.
EVA RAND (MRS. BENJAMIN A.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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