| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Microwave, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Thinly sliced carrots |
| 1/4 | c | Water |
| 3 | tb | Sugar |
| 2 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 3 | tb | Wine vinegar |
| 1 | tb | Butter or margarine |
INSTRUCTIONS
Place carrots in a small bowl. Add water. Cover with plastic wrap. Microwave at high (100%) until tender, 6 to 7 minutes. Drain, reserving liquid. Add water to make 1 1/2 to 2 cups. In a 2 cup measure combine sugar, cornstarch and salt. Stir in vinegar and reserved liquid. Microwave at high (100%) until thickened and clear, 1 1/2 to 2 minutes, stirring twice during cooking time. Stir in butter. Pour over carrots, tossing to coat. Cover. Microwave at high (100%) until heated, 1 to 11/2 minutes. Makes 4 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 219 by "Diane Geary" <diane@keyway.net> on Nov 8, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”