MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Mint-Glazed Carrots
  Categories: Harned 1994, Herb/spice, Side dish, Vegetables
       Yield: 4 servings
  
       1 lb Carrots; sliced thin
       2 tb Butter or margarine
       1 ts Lemon juice
   1 1/2 tb Sugar
     1/3 c  Chicken broth
            Salt and pepper; to taste
       2 ts 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.
  
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