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Carrots and Garlic

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Tried, Side dishes, Vegetables 4 Servings

INGREDIENTS

1/2 ts Icbinb-Light; (I Can't Believe It's Not Butter) * see note
1/2 ts Olive Oil; * see note
2 ts Sugar; * see note
3/4 ts Minced garlic; * see note
1 ts Thyme;
1 1/2 lb Carrots; Sliced
1/4 c Fat-free chicken broth; * see note
1/4 ts Salt;
1/8 ts Black Pepper;

INSTRUCTIONS

*NOTE: Original recipe used 1 T butter, 1 T olive oil, 2 T sugar, 20 cloves
of garlic, halved, and regular chicken broth
In nonstick fry pan put everything but carrots in. Heat so that the
margarine melts and mix everything together. Add the carrots. Stir well to
coat on medium-high heat for 2 min. Then add chicken broth and mix well.
Continue on medium-high heat. Cover and lower heat to simmer. when carrots
are cooked they will be coated and wonderful. Cook the carrots to your
preference.
Entered into MasterCook, adapted to lowfat and tested for you by Reggie &
Jeff Dwork <reggie@reggie.com>
Per serving: 83 Calories; 1g Fat (11% calories from fat); 2g Protein; 18g
Carbohydrate; 0mg Cholesterol; 223mg Sodium
Recipe by: Mediterranean Flavors Cookbook, Nick Stellino
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by #ebburtis
<ebburtis@ix.netcom.com> on Nov 30, 97

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