1/2 c Butter or margarine
1/4 c Water
1 tb Lemon juice
18 oz Radishes
3 cn Carrots,small,whole(16 oz)
20 oz Peas,frozen
1 1/2 ts Salt
3/4 ts Sugar
1/2 ts Pepper
Drain cans of carrots.
1. In 6-quart saucepot over medium heat, heat butter or margarine,
water, lemon juice, and radishes to boiling. Reduce heat to low;
cover and simmer 30 minutes, stirring often, or until radishes are
tender.
2. Drain the carrots. Add carrots and remaining ingredients; cook 10
minutes, stirring occasionally, or until carrots and peas are heated
through.
