Carrots & Grapes VermouthFjvs25a Recipe

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Carrots & Grapes Vermouth****Fjvs25a Ingredients

2 package green giant crinkle cut**
3 tbsp brown sugar, firmly packed
3 tbsp vermouth
2 tsp cornstarch
2 tbsp water
3/4 cup green grapes, halved
3/4 cup red grapes, halved

A Recipe for
Carrots & Grapes Vermouth****Fjvs25a

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Carrots & Grapes Vermouth****Fjvs25a

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Carrots & Grapes Vermouth****Fjvs25a 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

Serves: 6

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