| 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.”