CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
1/4 |
c |
Diced Celery |
1/4 |
c |
Diced Carrots |
3 |
tb |
Finely Chopped Green Onions |
1/4 |
c |
Water |
1/8 |
ts |
Chicken Bouillon Granules |
1 |
ts |
Cornstarch |
1/8 |
ts |
Minced Gingerrot |
1/4 |
c |
Unsweetened Orange Juice |
1 1/2 |
ts |
Raspberry Vinegar |
INSTRUCTIONS
Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A
Saucepan. Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR
Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange
Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over
Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional
Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish &
Shellfish. Fat 0, Chol. 0.
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