| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Harned 1994, Herbs, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; sliced thin |
| 2 |
tb |
Butter or margarine |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
tb |
Sugar |
| 1/3 |
c |
Chicken broth |
|
|
Salt and pepper; to taste |
| 2 |
ts |
Fresh mint; chopped |
INSTRUCTIONS
In a small saucepan, steam carrots over boiling water until just
tender-crisp. Drain.
Heat butter in a deep skillet. Add carrots, lemon juice and sugar. Cook
over medium heat, shaking the pan until carrots are coated. Add chicken
broth and continue cooking slowly until liquid is evaporated and carrots
are light golden. Add salt and pepper to taste. Add mint and mix in well.
Serve immediately.
From 1993 "Shepherd's Garden Seeds Catalog." Pg. 13. Typed for you by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been taken for granted? Imagine how God feels”