| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1/4 |
c |
Water |
| 1 |
T |
Lemon juice |
| 18 |
oz |
Radishes |
| 3 |
|
Carrots, smallwhole16 oz |
| 20 |
oz |
Peas, frozen |
| 1 1/2 |
t |
Salt |
| 3/4 |
t |
Sugar |
| 1/2 |
t |
Pepper |
INSTRUCTIONS
Drain cans of carrots. 1. In 6-quart saucepot over medium heat, heat
butter or margarine, water, lemon juice, and radishes to boiling.
Reduce heat to low; cover and simmer 30 minutes, stirring often, or
until radishes are tender. 2. Drain the carrots. Add carrots and
remaining ingredients; cook 10 minutes, stirring occasionally, or
until carrots and peas are heated through. Miscellaneous recipes from
the collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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