Carrots & grapes vermouth****fjvs25a
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Carrots & grapes vermouth****fjvs25a
  Carrots    Grapes    Medieval    Vegetables  
Last updated 6/12/2012 12:46:46 AM. Recipe ID 7191. Report a problem with this recipe.
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      Title: Carrots & grapes vermouth****fjvs25a
 Categories: Medieval, Holidays, Xmas, Vegetables, Fruits
      Yield: 6 Servings
 
      2 pk Green Giant Crinkle Cut**
      3 tb Brown Sugar, firmly packed
      3 tb Vermouth
      2 ts Cornstarch
      2 tb Water
    3/4 c  Green Grapes, halved
    3/4 c  Red Grapes, halved
 
  *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
 




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Recipe ID 7191 (Apr 03, 2005)

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