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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Beans, Carrots, Mixed veget 4 Servings

INGREDIENTS

1/2 lb Carrots; sliced 1/2" thick
1/2 lb Fresh green beans; trimmed
2 tb Margarine
3/4 ts Grated ginger root
1 ds Salt

INSTRUCTIONS

Boil carrots and green beans SEPARATELY, 7-10 minutes each, until crisp-
tender. Drain. Rinse with cold water and drain again. Refrigerate
separately if preparing ahead of time. To serve, melt butter in a skillet.
Add ginger and cook for 2 minutes. Add carrots and stir over medium-high
heat 3-4 minutes until hot. Remove and mound in middle of serving platter.
Add green beans to skillet. Stir 3-4 minutes until hot. Arrange around
carrots.
Recipe by: Nancy Gerard
Posted to MC-Recipe Digest V1 #972 by NGerard221 <NGerard221@aol.com> on
Dec 26, 1997

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