Carrots Winemaster Inn

Ingredients

• 1 lb carrots scraped and sliced thin
• 1 12 Tbsp margarine
• 14 to 13 c cooking sherry or dry white wine
• 3 Tbsp sugar
• 1 c celery sliced thin
• 1 Tbsp onion cut fine green onions are attractive
• salt and pepper to taste
• dill weed

Directions

1. Simmer carrots and celery separately until tender
2. Drain Melt margarine
3. Add wine sugar and carrots simmer until carrots are coated with sauce
4. Add celery and other ingredients adding enough dill weed to give attractive appearance
5. Hold on warm until served