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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Carrots Recipe

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This recipe for Cream Carrots is from Celebrating Our Heritage "The Anderson Family" Where We Began, 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:  
4 to 6 Medium carrots
1 tlbs flour
salt and pepper to taste
1 cup milk
1 tlbs butter or margarine
Directions:
Directions:
Scrape carrots and cut them into about 1/2 inch pieces. put them in a saucepan. Cover with water and boil until tender. In another pan mix flour with milk, a little milk added to flour to make a smooth paste, then continue to add milk until a smooth sauce is made. Drain water from carrots. Add sauce and butter cover and simmer until carrots are completely done.

 

 

 

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