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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greylogs' Very Very Carrots Recipe

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This recipe for Greylogs' Very Very Carrots is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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