Dilly Carrots and Beans

Bette's Junket, 1965

30 minutes — 4 Servings

Ingredients

3⁄4	cup	water
1	teaspoon	sugar
1⁄2	teaspoon	salt
1⁄2	teaspoon	dill seed
1⁄2	pound	fresh green beans
4	medium	carrots
1⁄4	cup	italian dressing

Instructions

Combine water, sugar, salt and dill in saucepan; bring to boiling. Wash and trim beans, leave whole. Add to water. Simmer 5 minutes. Cut carrots into thin strips 2 or 3 inches long. Add to beans. Boil until both are tender and liquid is almost evaporated.

Notes

Frozen beans may be used and cooked at same time as carrots. Add canned green beans 5 minutes before carrots are done.