MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Springtime Vegetables With Herb Butter
 Categories: Vegetables
      Yield: 6 Servings
 
      1 lb New potatoes (2");
           - up to 1-1/2 lb, scrubbed
  2 1/2 c  Fresh sugar snap peas -OR-
     16 oz Frozen sugar snap peas
    1/4 c  Butter
      2 ts Fresh basil; chopped -OR-
    3/4 ts Dried basil
  1 1/2 ts Fresh thyme leaves;
           - chopped -OR-
    1/2 ts Dried thyme leaves
      1 ts Fresh tarragon;
           - chopped -OR-
    1/4 ts Dried tarragon
    1/4 ts Salt
    1/8 ts Black pepper; freshly ground
 
  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.
  
  Per 3/4 Cup: 150 Cal, 8 g Fat 8 g, 18 g Carbs, 3 g Protein
  
  Recipe FROM: American Dairy Association
 
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