Name: Baked Carrots and Potatoes with Nutmeg
Ingredients: 1/2 c Onions, chopped; 2 tb Vegetable Broth; 4 md Carrots, peeled, julienned; 4 md Potatoes, peeled, julienned; Salt And Pepper, to taste; Nutmeg, grated, for garnish; 1 c Milk, Skim

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	5	Servings

INGREDIENTS

1/2	c	Onions, chopped
2	tb	Vegetable Broth
4	md	Carrots, peeled, julienned
4	md	Potatoes, peeled, julienned
		Salt And Pepper, to taste
		Nutmeg, grated, for garnish
1	c	Milk, Skim

INSTRUCTIONS

In pan, saute onions in the vegetable broth. Place half of carrots in a
casserole dish that has been sprayed with non-stick cooking spray. Top with
half of the potatoes and all of the onions. Sprinkle with salt, pepper and
nutmeg. Repeat with remaining vegetables. Pour in the skim milk. Cover and
bake at 350 deg. F for 50-60 min. or until vegetables are done and liquid
is absorbed.
NOTES : Makes: 4-5 servings
Posted to MC-Recipe Digest V1 #339
Recipe by: The Workbasket Mar. 1989
From: Sherry Zeiss <[email protected]>
Date: Wed, 11 Dec 1996 23:09:11 -0600

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“There’s hope. There’s God.”