Both of these side dishes were quite simple to fix. The Vegetable
Rice Pilaf has been used by me prior to the anniversary dinner while
the Honey Glazed Carrots and Raisins was a new addition to my repertoire.
Both recipes received positive reviews from everyone and will be
prepared again in the future.

                     *  Exported from  MasterCook  *

            Roger's Rice Pilaf -- Summer Vegetable Rice Pilaf

Recipe By     : Roger A. Young, Jr
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        rice -- prepared as directed
   1      small         tomato -- diced
   1                    red and green bell peppers -- sliced
   1      clove         garlic
                        black olives -- sliced
   1      small         onion -- diced
   1      pkg           fresh mushrooms -- sliced
                        olive oil
                        white wine
     1/4  cup           chicken/fish stock or broth
   1      small bunch   broccoli -- cut in flowerettes

     Saute vegetables with garlic in olive oil. Prepare rice in separate
dish according to directions. When vegetables are tender, deglaze saute
pan with white wine. Season vegetables with Mrs.Dash / Lemon Pepper, 
or salt and pepper. When rice is complete, combine with sauteed
vegetables and stir together. Add chicken/fish stock or broth and cover.
Let simmer over low to medium heat until liquid is nearly evaporated.





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                     *  Exported from  MasterCook  *

                     Honey Glazed Carrots and Raisins

Recipe By     : Complete Veg Cookbook p. 139
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           raisins
   2      pounds        baby carrots
   4      tablespoons   butter
   5      tablespoons   honey
   1      teaspoon      molasses
   1      teaspoon      orange rind -- grated
   1      dash          ginger powder

     In a pot, cover raisins with water and boil a few minutes. Drain
water into another pot and set raisins aside. Boil carrots in raisin 
water, until slightly tender, adding more water if necessary. Melt the
butter in a skillet with honey, molasses, orange rind, and ginger. Add
raisins and carrots and coat well.  Serve immediately.


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