Carrots in onion sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped onion |
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Flour |
| ¾ | teaspoon | Onion salt |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 4 | cups | Diced carrots; cooked and drained |
| 1 | can | (small) (5.33 oz) Evaporated Milk (2/3 cup) |
Directions
Workbasket Recipes: Sorry it's been a while. I'm sure you ALL know about real life. These recipes are from the November/December 1979 issue.
Cook onion in hot oil until limp. Stir in flour, onion salt, salt, pepper, carrots and evaporated milk. Cook over low heat, stirring gently until sauce coats the carrots and is slightly thickened. Serves 8.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 13, 1997
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