Yield: 6 - 8 folks
|1 large||Bunch carrots;|
|4 tablespoons||Margarine; (or LESS)|
|Salt & pepper|
|½ cup||Almonds; slivered|
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