Cooking Recipe Carrots & Grapes Vermouth****Fjvs25A
Recipe Ingredients
Directions
*INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green Giant Crinkle Cut
Carrots Frozen in Butter Sauce.
Cook carrots according to pkg. directions. Slit pouch open and drain
butter sauce into med. saucepan. Stir in brown sugar and vermouth. In
small bowl, mix cornstarch and water until smooth. Blend into butter
sauce. Heat over low heat, stirring constantly, until mixture is
smooth and slightly thickened. Add carrots and grapes. Heat
additional 2 mins. Recipes" cookbook, Classic #13. Marilyn Sultar An
elegant side dish in good taste. TIP: To make ahead, prepare carrots
as directed, adding grapes just before serving. Heat thoroughly.
I have never tried this recipe. It comes from my "Pillsbury Festive
Holiday Recipes" cookbook, Classic #13. Marilyn Sultar