Recipe - Mint-Glazed Carrots

1 pound Carrots; cut or sliced up thin
2 tablespoon Butter or margarine
1 teaspoon Lemon juice
1 One half tablespoon Sugar
1/3 cup Chicken broth
Salt and pepper; to taste
2 teaspoon Fresh mint; chopped

In a small saucepan, steam carrots over boiling water until just
tendercrisp. Drain.

Heat butter in a deep skillet. Add carrots, lemon juice and sugar. Cook
over medium heat, shaking the pan until carrots are coated. Add chicken
broth and continue cooking slowly until liquid is evaporated and carrots
are light golden. Add salt and pepper to taste. Add mint and mix in well.
Serve immediately.

From 1993 "Shepherd's Garden Seeds Catalog." Pg. 13. Typed for you by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini