| 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
A Message from our Provider:
“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.”