Recipe - Chinese Carrots And Mushrooms

3 tablespoon Butter
12 Carrots; cut or sliced up paper thin
2 Onions; thinly cut or sliced up
1 One half cup Fresh mushrooms; thinly
cut or sliced up
One half cup Water
One half Lemon; juice of
Three fourths teaspoon Salt
One fourth teaspoon Savory
One fourth teaspoon Ginger
1/8 teaspoon Mace
1/8 teaspoon Nutmeg
1/8 teaspoon Thyme
1/8 teaspoon Pepper
2 tablespoon Chopped parsley

Melt butter in a large skillet. Add carrots, onion and mushrooms and saut‚
until onion is tender. Add water and remaining ingredients and simmer until
tender, about 25 minutes. Yield: 4 to 6 servings.

MARY ANN WRIGHT

NAPERVILLE, IL

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.