Carrots amandine
6 - 8 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch carrots; |
| 4 | tablespoons | Margarine; (or LESS) |
| 1 | cup | Milk; |
| 1½ | tablespoon | Flour; |
| Salt & pepper | ||
| 2 | tablespoons | Sherry; |
| 1 | teaspoon | Sugar; |
| ½ | cup | Almonds; slivered |
Directions
Scrape carrots and slice thin. Melt 3 T margarine in saucepan; add carrots and cook slowly, covered, without adding water. Melt remaining in another pan. Add milk and flour and cook until thick.
Season to taste with salt and pepper; add sherry and sugar. Blend well with carrots and almonds. Pour into casserole; cover and refrigerate overnight. Reheat in slow 250 oven. Serves 6 to 8.
Source: Mrs. George M. Walters (Helen), The Stuffed Cougar, Richmond, VA. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-11-95