Recipe - Carrots In Dilled Wine Sauce

8 md Carrots; cut into sm. sticks
One half cup Chicken bouillon
One half cup Dry white wine
One half teaspoon Dried dill weed
2 teaspoon Minced onions
One fourth teaspoon Garlic salt
1 tablespoon Lemon juice
2 tablespoon Cornstarch
2 tablespoon Cold water

Place carrots in slowcooking pot. Combine bouillon, wine, dill, onion,
garlic salt, and lemon juice. Pour over carrots. Cover and cook on high 2
to 3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on
high 10 minutes or until slightly thickened.
Posted to recipeludigest Volume 01 Number 264 by James and Susan Kirkland
kirkland@gj.net on Nov 17, 1997