Recipe - Peas And Carrots With Mint

4 lg Carrots, julienned
3 tablespoon Butter or margarine
One half pound Sugar snap peas
2 tablespoon Finely chopped fresh mint
One fourth teaspoon Salt
1/8 teaspoon Pepper

Souce: A Taste of Home Magazine Jun/Jul 1996

Place carrots in a saucepan with enough water to cover; bring to a boil.
Reduce heat; cook, uncovered, for 4 minutes or until crisptender. Drain.
Add remaining ingredients. Cook and stir for 34 minutes or until the peas
are crisptender.

From the recipes files of suzy@gannett.infi.net Posted to MealMaster
Recipes List, Digest #158

Date: Thu, 6 Jun 1996 22:01:32 0400 (EDT)

From: suzy suzy@gannett.infi.net