*  Exported from  MasterCook  *

                       CARROTS AND GRAPES VERMOUTH

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pk           Green Giant Frozen Carrots *
   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

  * 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.
  
  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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