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VEGETABLE TRIO

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1 1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium heat for 15 minutes or until beans are crisp-tender.

Yield: 4 servings

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Betsy at Recipelink.com - 7-16-2005
 
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Nikki A. Richards, Atlanta Ga - 7-16-2005
 
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