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Baby Minted Carrots Categories: vegetables, low fat, side dish 1 pound baby carrots 6 cups water 1/4 cup apple juice 1 tablespoon cornstarch 1/2 tablespoon chopped fresh mint leaves 1 dash cinnamon Scrub carrots. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Over moderate heat, thicken apple juice with cornstarch. Add mint and cinnamon. Pour over carrots. This recipe yields 5 servings. Nutritional Analysis Per Serving: Calories 50; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 30; Protein (grams) 1; Carbohydrate (grams) 12; Fiber (grams) 3. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 vegetable servings. Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 Contributor: n/a Yield: 5 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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