| 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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