| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Baby carrots |
| 1/2 | c | Onion, sliced |
| 1 | c | Broccoli florettes |
| 1 | c | Cauliflower florettes |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1 | ts | Dill |
| 1/2 | c | Lemon juice |
| 1/4 | c | Margarine |
INSTRUCTIONS
Cook vegetables till just crispy/tender. Drain and keep warm. Combine sugar, cornstarch, salt and dill in a saucepan. Gradually add juice, stirring well. Boil 1 minute, then add margarine. Pour over the vegetables to coat. Recipe by: Janet Baker Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@accunet.net> on Apr 27, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”