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CATEGORY CUISINE TAG YIELD
Vegetables Vegetable 6 Servings

INGREDIENTS

2 T Butter or margarine
1/2 lb Baby carrots
1 lb Asparagus, cut diagonally
into 2 inch pieces
1/2 lb Sugar snap peas
1/4 c White wine
1 T Fresh tarragon, minced
1/4 t Salt
1/4 t Pepper

INSTRUCTIONS

Date: Fri, 3 May 1996 07:57:17 -0700 (MST)  From: Sandy Gamble
<scg@indirect.com> In large skillet melt butter  over medium-high heat.
Add carrots; cook, stirring frequently; until  just starting to soften,
8 to 10 minutes. Add asparagus and sugar  snap peas; cook 2 minutes.
Add wine, tarragon, salt and pepper. cover  and reduce heat to low.
Simmer until all vegetables are just tender,  about 2 minutes. Ready to
serve in 20 minutes.  From Woman's World Magazine  April 30, 1996. See
recipe "Garlicky  Stuffed Steak" for complete menu.
MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES LISTSERVER  MM-RECIPES
DIGEST V3 #123  From the MealMaster recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69
Calories From Fat: 35
Total Fat: 4g
Cholesterol: <1mg
Sodium: 371.8mg
Potassium: 253mg
Carbohydrates: 5.7g
Fiber: 1.9g
Sugar: 1.9g
Protein: 1.8g


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