| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Crockpot, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
md |
Carrots; cut into sm. sticks |
| 1/2 |
c |
Chicken bouillon |
| 1/2 |
c |
Dry white wine |
| 1/2 |
ts |
Dried dill weed |
| 2 |
ts |
Minced onions |
| 1/4 |
ts |
Garlic salt |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
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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