MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPRINGTIME VEGETABLES WITH HERB BUTTER
 Categories: Vegetables
      Yield: 6 Servings
 
      1 lb Small new potatoes
           - scrubbed
           - (1 1/2 to 2-in. potatoes)
  2 1/2 c  Fresh sugar snap peas; OR..
     16 oz -Frozen sugar snap peas
    1/4 c  Butter
      2 ts Chopped fresh basil; OR...
    3/4 ts -Dried basil
  1 1/2 ts Chopped fresh thyme leaves
           -0R
    1/2 ts -Dried thyme leaves
      1 ts Chopped fresh tarragon; OR
    1/4 ts Dried tarragon
    1/4 ts Salt
    1/8 ts Freshly ground black pepper
 
  Cut potatoes into halves or quarters. Place in medium saucepan with
  enough water to cover. Bring to boil; reduce heat and simmer,
  covered, until barely tender about 8 to 10 minutes. Add peas;
  continue cooking 3 to 5 minutes. Transfer vegetables to colander;
  drain well. Discard water from saucepan; add butter. Cook over medium
  heat until butter is melted; stir in herbs, salt and pepper. Return
  vegetables to pan, tossing lightly to coat.
  
  Yield: 6 servings Serving Size: about 3/4 cup
  
  Nutritional Information
  
                        per serving Calories 150 Total Fat 8 g Total
  Carbohydrates      18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg
  
  Copyright American Dairy Association (Reprinted with permission)
 
MMMMM