"The belly rules the mind."--Spanish Proverb

Greylogs' Very Very Carrots Recipe

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This recipe for Greylogs' Very Very Carrots, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Huiet Thomas (Bunch)
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound young carrots
3 stalks celery with leaves
1 small onion, minced
1/3 cup sugar
2 tablespoons butter
3/4 cup sweet vermouth
1 cup seedless green grapes, halved

Directions:
Directions:
Peel carrots and slice into 1/4 inch pieces. Finely dice the celery. Place all the ingredients except the grapes in a medium saucepan with the vermouth. Cook over low heat until tender, adding a little water if necessary. Before serving, add the grapes and heat for 1 minute.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Greylogs was a lovely restaurant at Caesar's Head in the 80's. Our black lab, Sheba would always run there when there was a thunderstorm. We got to know the proprietors, Joyce and Hal Douglas, rather well as a result.

 

 

 

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