Title: Carrots Amadine
Categories: Diabetic Vegetable Nut Side
Yield: 6 Servings

1	bn	Carrots (large bunch)
4	tb	Margarine
1	c	Milk
1 1/2	tb	Flour (all-purpose)
		Salt; to taste
		Pepper; to taste
2	tb	Sherry
1	ts	Sugar
1/2	c	Slivered almonds

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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