Carrots amandine

Yield: 6 - 8 folks

Measure Ingredient
1 large Bunch carrots;
4 tablespoons Margarine; (or LESS)
1 cup Milk;
1½ tablespoon Flour;
\N \N Salt & pepper
2 tablespoons Sherry;
1 teaspoon Sugar;
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

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