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Carrots And Grapes Vermouth****fjvs25a

Carrots And Grapes Vermouth****fjvs25a comes together with Green Giant Crinkle Cut, Brown Sugar Firmly Packed, Vermouth, Cornstarch, and Water. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 pkg
• 3 tbsp
• 3 tbsp
• 2 tsp
• 2 tbsp
• 3/4 cup
• 3/4 cup

Method (preview)

1. 1

   INGREDIENT LIST SHOULD READ: 2 (10-oz.) pkg. Green

2. 2

   Giant Crinkle Cut Carrots Frozen in Butter Sauce.

3. 3

   Cook carrots according to pkg. directions.

4. 4

   Slit pouch open and drain butter sauce into med. saucepan.

5. 5

   Stir in brown sugar and vermouth.

6. 6

   In small bowl, mix cornstarch and water until smooth.

7. 7

   Blend into butter sauce.

8. 8

   Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened.

9. 9

   Add carrots and grapes.

10. 10

    Heat additional 2 mins.

11. 11

    Classic #13.

12. 12

    Marilyn Sultar An elegant side dish in good taste.

13. 13

    Heat thoroughly.

14. 14

    I have never tried this recipe. It comes from my

15. 15

    "Pillsbury Festive Holiday Recipes" cookbook, Classic