Carrots Winemaster Inn - cooking recipe

Ingredients

1 lb. carrots, scraped and sliced thin
1 1/2 Tbsp. margarine
1/4 to 1/3 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

Preparation

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