Recipe of the Week: Carrots in Dilled Wine Sauce, by J.R.

Ingredients:

• 8 medium carrots, cut into small sticks
• ½ cup chicken bouillon
• ½ cup dry white wine
• ½ tsp dried dill weed
• 2 tsp instant minced onion
• ¼ tsp garlic salt
• 1 Tbsp lemon juice
• 2 Tbsp cornstarch
• 2 Tbsp cold water

Directions:

1. Place carrots in a slow-cooking pot.
2. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice; then pour over the carrots.
3. Cover and cook on high 2 to 3 hours.
4. Dissolve cornstarch in water, then stir into the carrot mixture.
5. Cook on high for 10 minutes or until slightly thickened.

Makes 6 servings.

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