Ginger Carrots And Green Beans

If a skillful workman can turn a little earth and ashes into such curious transparent glasses as we daily see, and if a little seed that bears no show of such a thing can produce the more beautiful flowers of the earth; and if a little acorn can bring forth the greatest oak; why should we once doubt whether the seed of everlasting life and glory, which is now in the blessed souls with Christ, can by Him communicate a perfection to the flesh that is dissolved into its elements?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Beans, Carrots, Mixed veget	4	Servings

INGREDIENTS

1/2	lb	Carrots, sliced 1/2" thick
1/2	lb	Fresh green beans, trimmed
2	T	Margarine
3/4	t	Grated ginger root
1	ds	Salt

INSTRUCTIONS

Boil carrots and green beans SEPARATELY, 7-10 minutes each, until
crisptender. Drain. Rinse with cold water and drain again. Refrigerate
separately if preparing ahead of time. To serve, melt butter in a
skillet. Add ginger and cook for 2 minutes. Add carrots and stir over
medium-high heat 3-4 minutes until hot. Remove and mound in middle of
serving platter. Add green beans to skillet. Stir 3-4 minutes until
hot. Arrange around carrots.  Recipe by: Nancy Gerard  Posted to
MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com>  on Dec 26,
1997

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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”