| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Baby carrots; trimmed and peeled |
| 2 |
tb |
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 thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”