Am wondering why you couldn't cook these vegetables in the microwave, then the sauce in there, also, stopping frequently to stir.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Jan Bailey Sent: Thursday, February 25, 2010 6:42 AM To: [email protected] Subject: [CnD] Broccoli and Carrots with Creamy Parmesan Sauce Broccoli and Carrots with Creamy Parmesan Sauce 1/2 pound broccoli, cut into flowerets and stems (2 cups) 2 cups baby-cut carrots Creamy Parmesan Sauce (recipe follows) 1 tablespoon chopped fresh chives Heat 1 inch water to boiling in 2-quart saucepan. Add broccoli and carrots. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and keep warm. While vegetables are cooking, make Creamy Parmesan Sauce. Sprinkle chives over sauce. Serve with vegetables. CREAMY PARMESAN SAUCE 1 (3 ounces) package cream cheese 1/4 cup grated Parmesan cheese 1/4 cup milk 1 tablespoon butter or margarine (or oil) Cook all ingredients in 1-quart saucepan over medium heat, stirring constantly, until smooth and heated through. Makes 4 servings From: Recipelink.com Source: Recipe booklet: Simple Winter Meals, Betty Crocker Recipe Magazine, January 2003, #192 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2705 - Release Date: 02/24/10 14:34:00 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
