Carrots Amadine

Servings: 6
Ingredients:

1 bn Carrots (large bunch)                    Pepper; to taste
4 tb Margarine                           2 tb Sherry
1 c  Milk                                1 ts Sugar
1 1/2 tb Flour (all-purpose)               1/2 c  Slivered almonds
Salt; to taste

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.

Servings: 6 to 8 servings

SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987.
Contributed by Margaret Harris. Typed for you by Nancy Coleman.

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