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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 18, 2008

Herbed Skillet Vegetables

Serves: 4


Download this recipe.

2 tablespoons cornstarch
1 (14 1/2-ounce) can Swanson Natural Goodness chicken broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
12 small new potatoes (about 1 1/4 lb) cut into quarters
2 medium carrots, cut into 1-inch pieces (about 1 cup)
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)


1. In cup mix cornstarch and 1/4 broth until smooth. Set aside.

2. In medium skillet mix remaining broth, thyme, pepper, potatoes, carrots, and celery. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until vegetables are tender. With slotted spoon, remove vegetables to serving dish.

3. Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.



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