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)

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