| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Frugal01 | 6 | servings | ||
INGREDIENTS
| 2 | lb | Carrots; sliced thin, |
| Or cut julienne | ||
| 2 | tb | Olive oil or butter |
| 1/4 | c | Sweet vermouth |
| 2 | tb | Chopped fresh parsley |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste |
INSTRUCTIONS
Heat a frying pan and add the carrots and butter or oil. Saute until they just begin to brown. Add the vermouth and simmer for 5 minutes, uncovered. Stir them often. Check for salt and pepper. Little should be needed. Garnish with the chopped parsley. Comments: Your children will like this change. No, I do not worry that children eat foods cooked with wine. The alcohol is gone, absolutely gone! 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.
A Message from our Provider:
“Jesus: The half has never been told”