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Carrots and Grapes Vermouth****Fjvs25a

Credit Pacific Service Union Recipe

Title:

Carrots and Grapes Vermouth****Fjvs25a

Categories:

Ethnic, Desserts, Vegetables, Fruits

Yield:

6 servings

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Credit First Service Union Ingredients

• 2 pk Green Giant Crinkle Cut**
• 2 tb Water
• 3 tb Brown Sugar, firmly packed
• 3/4 c Green Grapes, halved
• 3 tb Vermouth
• 3/4 c Red Grapes, halved
• 2 ts Cornstarch

Sara Croft, our cookbook expert, introduces us to a varied selection of ethnic cookbooks, a true adventure for your mouth!

Card Credit Mobile Service Directions

1. *INGREDIENT LIST SHOULD READ: 2 (10-oz.)
2. pkg.
3. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce.

a low consumption of fruit and vegetables (in particular green vegetables and carrots) has been shown to be associated with an increased risk of developing lung cancer. diets that are low in fruits and vegetables may increase the risk of developing oesophageal cancer. Findings from the world's largest investigation into diet and cancer, EPIC (European Prospective Investigation into Cancer and Nutrition), monitoring 480, 000 individuals, have found that eating about 500g or more fruit and vegetables every day was found to decrease the number of cases of cancers of the mouth, pharynx and oesophagus by 50%.

Card Credit Discover Service Directions

1. Cook carrots according to pkg.
2. directions.
3. Slit pouch open and drain butter sauce into med.
4. saucepan.
5. Stir in brown sugar and vermouth.
6. In small bowl, mix cornstarch and water until smooth.
7. Blend into butter sauce.
8. Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened.
9. Add carrots and grapes.
10. Heat additional 2 mins.
11. Recipes" cookbook, Classic #13.
12. Marilyn Sultar An elegant side dish in good taste.
13. TIP: To make ahead, prepare carrots as directed, adding grapes just before serving.
14. Heat thoroughly.

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Credit Public Service Union Directions

1. I have never tried this recipe.
2. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.
3. Marilyn Sultar

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