Ingredients:
1 Lb. Carrots, scrapped & thinly sliced
2 Tablespoon butter
1/4 Cup sugar
1 to 2 Tablespoon jellied mint sauce
1/8 Teaspoon pepper
1 (10 oz) Pkg. frozen, thawed green peas
1 Tablespoon chopped parsley
Cook carrots in boiling water to cover 5 minutes. Drain and set aside. Combine butter and next three ingredients in medium saucepan. Cook over low heat-stirring constantly 1 minute, or until sugar dissolves. Gently stir in carrots and peas: cook over low heat, uncovered 6 minutes or until carrots are crisp and tender, stirring occasionally. Spoon in serving bowl-sprinkle with parsley. Yield: 6 Servings
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