Title: Chinese Carrots and Mushrooms
Categories: Vegetable
Yield: 4 Servings

3 tb Butter
12 Carrots; sliced paper thin
2 Onions; thinly sliced
1 1/2 c Fresh mushrooms; thinly
-sliced
1/2 c Water
1/2 Lemon; juice of
3/4 ts Salt
1/4 ts Savory
1/4 ts Ginger
1/8 ts Mace
1/8 ts Nutmeg
1/8 ts Thyme
1/8 ts Pepper
2 tb Chopped parsley

Melt butter in a large skillet. Add carrots, onion and mushrooms and saut‚
until onion is tender. Add water and remaining ingredients and simmer until
tender, about 25 minutes. Yield: 4 to 6 servings.

MARY ANN WRIGHT

NAPERVILLE, IL

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.