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

Ingredients:

• 8 medium carrots, cut into small sticks
• 1/2 cup chicken bouillon
• 1/2 cup dry white wine
• 1/2 tsp dried dill weed
• 2 tsp instant minced onion
• 1/4 tsp garlic salt
• 1 tbs lemon juice
• 2 tbs cornstarch
• 2 tbs cold water

Directions:

1. Place carrots in a Crock-Pot.
2. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots.
3. Cover and cook on high 2 to 3 hours.
4. Dissolve cornstarch in water. Stir into Carrot mixture.
5. Cook on high 10 minutes or until slightly thickened.

Makes 6 servings.

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