Carrots amadine

Yield: 6 servings

Measure 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

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.

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