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  Carrots amadine
 
Yield: 6 servings
 
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. Yield: 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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