Peas And Carrots With Mint

[Knowing the character of ] Satan, we may easily judge who his children are. They are those who love to tell a lie, who slander and speak evil of their neighbor, and whose hearts are full of pride, deception, hatred, envy, revenge, and cruelty. Surely they have Satan for their father: for they know Satan's character and they do the works of Satan. But if they could either see themselves, or Satan as he really is, they would be terrified at their resemblance to him, and totally hate themselves with a deep remorse.

George Whitefield

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

INGREDIENTS

4		Carrots, julienned
3	T	Butter or margarine
1/2	lb	Sugar snap peas
2	T	Finely chopped fresh mint
1/4	t	Salt
1/8	t	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:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 71 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: <1mg Sodium: 174.8mg Potassium: 158.8mg Carbohydrates: 4.8g Fiber: 1.4g Sugar: 2.3g Protein: <1g