| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1/4 | c | Water |
| 1 | tb | Lemon juice |
| 18 | oz | Radishes |
| 3 | cn | Carrots,small,whole(16 oz) |
| 20 | oz | Peas,frozen |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Sugar |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Drain cans of carrots. 1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender. 2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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