Garden Combo - cooking recipe

Ingredients

1/2 c. sliced fresh mushrooms
1/4 c. chopped onion
1/2 tsp. dried whole basil
2 Tbsp. butter or margarine, melted
3/4 c. chicken broth
2 1/2 c. cut green beans
1 c. scraped, sliced carrots
2 tsp. cornstarch
1 Tbsp. water
1 tomato, cut into wedges

Preparation

Saute mushrooms, onion and basil in butter in a skillet just until vegetables are tender.
Add broth; bring to a boil.
Add beans and carrots.
Cover and cook 8 to 10 minutes, or until the vegetables are crisp-tender.
Combine cornstarch and water, blending well.
Stir into vegetable mixture.
Add tomato; cook 1 minute, or until sauce thickens and tomato is thoroughly heated. Yields 4 to 6 servings.