| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Frugal01 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Carrot; thinly sliced |
| 2 |
tb |
Butter |
| 1/4 |
c |
Beef stock; fresh or canned |
| 1/2 |
c |
Champagne |
| 1 |
tb |
Lemon juice; fresh |
| 1 |
ts |
Dried dill weed; (weed not seed) |
INSTRUCTIONS
Melt the butter in a heavy saucepan. Saute the carrots for a few
minutes over medium heat until they begin to brown. Add the beef
stock and champagne and cover. Cook until barely tender but still a
bit firm. Remove cover and place on high heat until the liquid is
almost cooked away. Add the lemon juice and dill weed and serve.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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