Yield: 6 servings
|1 bunch||Carrots (large bunch)|
|1½ tablespoon||Flour (all-purpose)|
|Salt; to taste|
|Pepper; to taste|
|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.