| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/2 |
lb |
Baby carrots |
| 1 |
lb |
Asparagus; cut diagonally into 2 inch pieces |
| 1/2 |
lb |
Sugar snap peas |
| 1/4 |
c |
White wine |
| 1 |
tb |
Fresh tarragon; minced |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Date: Fri, 3 May 1996 07:57:17 -0700 (MST)
From: Sandy Gamble <scg@indirect.com>
In large skillet melt butter over medium-high heat. Add carrots; cook,
stirring frequently; until just starting to soften, 8 to 10 minutes. Add
asparagus and sugar snap peas; cook 2 minutes. Add wine, tarragon, salt and
pepper. cover and reduce heat to low. Simmer until all vegetables are just
tender, about 2 minutes. Ready to serve in 20 minutes.
From Woman's World Magazine April 30, 1996. See recipe "Garlicky Stuffed
Steak" for complete menu.
MM-RECIPES@IDISCOVER.NET
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From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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