Thursday, November 3, 2011

Herb Apricots and Carrots

Herb Apricots and Carrots
"From Our Home to Yours"
Ozark First Church of the Nazarene"

(6 Servings)
8 Medium Carrots, sliced
9 dried Apricots, sliced
1 Tablespoon Butter or Margarine
1 Tablespoon Brown Sugar
1 teaspoon fresh Dill, or 1 teaspoon Dill Weed
1/2 teaspoon Fennel seed, crushed
1/8 teaspoon Ground Mustard
Place carrots and apricots in a saucepan, cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tenter, drain. Add the remaining ingredients and stir until butter is melted.
Billie C.

"If we knew what it was we were doing, it would not be called research,
would it?"
- Albert Einstein

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