| 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
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