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Ingredients:
1 Bunch(s) Carrots (large bunch) Pepper; to taste
4 Tablespoon(s) Margarine 2 tb Sherry
1 Cup(s) Milk 1 ts Sugar
1 1/2 Tablespoon(s) Flour (all-purpose) 1/2 c Slivered almonds
Directions: Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy saucepan. Add carrots and cook slowly, covered, without adding water. Melt remaining margarine in another pan. Add milk and flour; cook until thick. Season with salt and pepper. Stir in sherry and sugar; blend well. Stir in almonds. Pour into a 2 quart baking dish and refrigerate, covered, overnight. Reheat in a 250 degree oven until heated through. Yield: 6 to 8 servings SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Margaret Harris. Typed for you by Nancy Coleman.
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