Carrots In Dilled Wine Sauce

Sin needs to be addressed when it is seriously harming the offender, either by direct damage or by impairing his or her relationship with God or other people. Looking out for the well-being of other Christians…is a serious responsibility. Unfortunately, because many Christians have adopted the world’s view that everyone should be allowed to “do his own thing,” some believers will do nothing, even when they see a brother or sister ensnared in a serious sin. This is not the kind of love Jesus demonstrated, nor is it consistent with the clear teaching of Scripture.

Ken Sande

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