Recipe - Ginger Carrots And Green Beans

One half pound Carrots; cut or sliced up 1/2" thick
One half pound Fresh green beans; trimmed
2 tablespoon Margarine
Three fourths teaspoon Grated ginger root
1 ds Salt

Boil carrots and green beans SEPARATELY, 710 minutes each, until crisp
tender. Drain. Rinse with cold water and drain again. Refrigerate
separately if preparing ahead of time. To serve, melt butter in a skillet.
Add ginger and cook for 2 minutes. Add carrots and stir over mediumhigh
heat 34 minutes until hot. Remove and mound in middle of serving platter.
Add green beans to skillet. Stir 34 minutes until hot. Arrange around
carrots.

Recipe by: Nancy Gerard

Posted to MCRecipe Digest V1 #972 by NGerard221 NGerard221@aol.com on
Dec 26, 1997