*  Exported from  MasterCook  *
 
                   CARROTS AND GRAPES VERMOUTH****FJVS25A
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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