Name: Peas and Carrots with Mint
Ingredients: 4 lg Carrots, julienned; 3 tb Butter or margarine; 1/2 lb Sugar snap peas; 2 tb Finely chopped fresh mint; 1/4 ts Salt; 1/8 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetable, Side dish, Posted-mm	6	Servings

INGREDIENTS

4	lg	Carrots, julienned
3	tb	Butter or margarine
1/2	lb	Sugar snap peas
2	tb	Finely chopped fresh mint
1/4	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Souce: A Taste of Home Magazine  Jun/Jul 1996
Place carrots in a saucepan with enough water to cover; bring to a boil.
Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain.
Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas
are crisp-tender.
From the recipes files of suzy@gannett.infi.net Posted to MealMaster
Recipes List, Digest #158
Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”