---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Carrots and Grapes Vermouth****Fjvs25a
  Categories: Ethnic, Desserts, Vegetables, Fruits
       Yield: 6 servings
  
       2 pk Green Giant Crinkle Cut**           2 tb Water
       3 tb Brown Sugar, firmly packed        3/4 c  Green Grapes, halved
       3 tb Vermouth                          3/4 c  Red Grapes, halved
       2 ts Cornstarch                     
  
   *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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