Name: Skillet-Glazed Baby Carrots And Sugar Snap Peas
Ingredients: 8 oz Baby carrots; peeled; 8 oz Sugar snap peas; strings removed; 1 ts Butter; 1/3 c Low-salt chicken broth; 1/2 ts Cornstarch

Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.

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CATEGORY	CUISINE	TAG	YIELD
Meats		Garden2	4	servings

INGREDIENTS

8	oz	Baby carrots; peeled
8	oz	Sugar snap peas; strings removed
1	ts	Butter
1/3	c	Low-salt chicken broth
1/2	ts	Cornstarch

INSTRUCTIONS

Fill large saucepan with water, add salt as desired, and bring to a boil.
Add carrots and boil for two minutes. Add peas; cook until carrots and peas
are crisp-tender, about two minutes longer. Drain. (Can be made a day
ahead. Cover and chill.) Melt butter in large skillet over medium heat. Add
vegetables, saute to coat. Mix broth and cornstarch in small bowl. Add to
skillet. Saute until vegetables are heated through and liquid thickens,
about one minute. Season with salt and pepper. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 131
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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