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Title: Carrots In Champagne And Dill
Yield: 4 Servings

Ingredients

      1 lb Carrot; thinly sliced
      2 tb Butter
    1/4 c  Beef stock; fresh or canned
    1/2 c  Champagne
      1 tb Lemon juice; fresh
      1 ts Dried dill weed; (weed not
           -seed)

Instructions

Melt the butter in a heavy saucepan. Saute the carrots for a few minutes
over medium heat until they begin to brown. Add the beef stock and
champagne and cover.
Cook until barely tender but still a bit firm. Remove cover and place on
high heat until the liquid is almost cooked away. Add the lemon juice and
dill weed and serve.

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 06-12-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-27-1994

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Contributor: Jeff Smith

Preparation Time: 0:00

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