| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bobbie – no, Carrots, Side dishes, Taste of ho | 4 | Servings | ||
INGREDIENTS
| 2 | c | Sliced carrots (up to 3) |
| 1/4 | c | Green pepper; diced |
| 2 | tb | Minced fresh dill weed |
| 1 | tb | Honey |
| 1 | tb | Butter or margarine |
| 2 | ts | Lemon juice |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over Low heat for 1-2 minutes or until hot. Yield: 3-4 servings. Submitted by Verona Koehlmoos, Pilger, Nebraska MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 41 Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@sojourn.com> on Oct 04, 1997
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”