| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 12 | Carrots; sliced paper thin | |
| 2 | Onions; thinly sliced | |
| 1 1/2 | c | Fresh mushrooms; thinly sliced |
| 1/2 | c | Water |
| 1/2 | Lemon; juice of | |
| 3/4 | ts | Salt |
| 1/4 | ts | Savory |
| 1/4 | ts | Ginger |
| 1/8 | ts | Mace |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Thyme |
| 1/8 | ts | Pepper |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Melt butter in a large skillet. Add carrots, onion and mushrooms and saut. until onion is tender. Add water and remaining ingredients and simmer until tender, about 25 minutes. Yield: 4 to 6 servings. MARY ANN WRIGHT NAPERVILLE, IL From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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