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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - February 19, 2010

Carrots and Mushrooms

Serves: 6


        

  Download this recipe.

1 pound carrots
2 tablespoons butter or margarine
1 tablespoon olive oil
1 onion small, minced
1 clove garlic minced
8 mushrooms fresh, sliced
Salt and freshly ground pepper to taste
1/4 teaspoon rosemary dried, crushed
1/4 teaspoon cardamon ground cardamom
2 to 4 tablespoons cream


Scrape and slice carrots diagonally into thin slices. Combine butter or margarine, olive oil, onion and garlic in saucepan and sauté for 1 minute. Add carrots, mushrooms and seasonings and simmer, covered, over low heat for 15 minutes or until crisp-tender. Stir in cream and check seasoning.


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