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Baby Carrots (corrected)

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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

1 1/2 lb Baby carrots, trimmed and
peeled
2 T Unsalted butter
Salt and freshly ground
pepper to taste

INSTRUCTIONS

In a saucepan, cook the carrots in boiling salted water to cover for
10 minutes, or until tender. Drain. In a skillet, melt the butter over
moderately high heat and stir in the salt and pepper. Add the carrots
and cook over moderate heat, shaking the pan occasionally, for 5
minutes.  Yield: 6 servings  HOME ENTERTAINING WITH DEAN FEARING SHOW
#HE1A06 DINNER FOR THE BOSS  Menu: Rack of Lamb with Mustard Crust and
Roast Garlic Horseradish  Sauce Barbecue Oysters on Spinach-Red Onion
Salad with Bacon-Blue  Cheese Dressing Cheddar Cheese Scalloped
Potatoes Baby Carrots and  Sugar Snap Peas Old Fashioned Chocolate
Layer Cake Chardonnay and  Cabernet  Recipe by: Dean Fearing  Posted to
MC-Recipe Digest V1 #814 by Holly Butman  <butma001@acpub.duke.edu> on
Sep 28, 1997

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 10.2mg
Sodium: 138.5mg
Potassium: 342mg
Carbohydrates: 10.5g
Fiber: 3.7g
Sugar: 6.1g
Protein: 1.1g


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