Carrots amadine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Carrots (large bunch) |
| 4 | tablespoons | Margarine |
| 1 | cup | Milk |
| 1½ | tablespoon | Flour (all-purpose) |
| Salt; to taste | ||
| Pepper; to taste | ||
| 2 | tablespoons | Sherry |
| 1 | teaspoon | Sugar |
| ½ | cup | Slivered almonds |
Directions
Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy saucepan. Add carrots and cook slowly, covered, without adding water. Melt remaining margarine in another pan. Add milk and flour; cook until thick.
Season with salt and pepper. Stir in sherry and sugar; blend well. Stir in almonds. Pour into a 2 quart baking dish and refrigerate, covered, overnight. Reheat in a 250 degree oven until heated through.
Yield: 6 to 8 servings
SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987.
Contributed by Margaret Harris. Typed for you by Nancy Coleman.