Mint-glazed Carrots

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Mint-glazed Carrots

vegetables, side dish, herbs

1 lb carrots; sliced thin
2 tablespoon butter or margarine
1 teaspoon lemon juice
1 1/2 tablespoon sugar
1/3 cup chicken broth
1 salt and pepper; to taste
2 teaspoon fresh mint; chopped

In a small saucepan, steam carrots over boiling water until just tender-crisp. 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.