Carrots Amadine Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 bunch: Carrots, large bunch
Pepper, to taste
4 tbsp: Margarine,
2 tbsp: Sherry,
1 cup: Milk,
1 tsp: Sugar,
1 1/2 tbsp: Flour, all-purpose
1/2 cup: Slivered almonds,
Salt, to taste
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp