Recipe - Carrots Chablis

2 pound Carrots
2 tablespoon Butter
Three fourths cup Chablis wine
1/8 teaspoon Sugar
Salt to taste
Pepper to taste
1 cup Red grapes; cut in half and
seeded

Cut carrots into thick, diagonal slices or into julienne strips. Saut‚
carrots in butter. Add wine and cook, covered, until tender. Add seasonings
and grapes. Continue cooking for 5 minutes. Yield: 8 to 10 servings.

EVA RAND (MRS. BENJAMIN A.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.