2000
| 1 Red Pepper 1 Golden or Yellow Pepper 1 Green Pepper 2/3 C Baby Carrots 1 C. Broccoli heads 1-2 Tablespoons margarine or butter 1/4 C water In a heavy bottom pan, cook (over medium-high heat) sliced red, green and yellow peppers with broccoli and baby carrots in 1/4 Cup water with 2 Tablespoons of margarine or butter. Cook the carrots first, then add the peppers and last add the broccoli. |
Copyright 2000 Donnamaie E. White. email to dewhite@best.com