Herbed Potatoes

1 1/2 pounds snall new potatoes
1/4 cup water
1/4 cup butter or margarine, melted
3 tablespoons snipped parsley
1 tablespoon lemon juice
1 tablespoon snipped chives
2 heads fresh dill, snipped
salt
pepper

Wash potatoes, peel strip from around the center of each potato.
Place the potatoes in a crockery cooker; add water.
Cover and cok on high-heat setting for 2 1/2 to 3 hours.
Drain well.
In saucepan, heat butter with parsley, lemon juice, chives and dill.
Pour mixture over potatoes; toss till thoroughly coated.
Season to taste with salt and pepper.
Makes 6 servings.



Glazed Carrots and Oranges

2 (10 oz.) packages frozen carrots in brown sugar
2 tablespoons butter or margarine
6 tablespoons beer
1 (12 oz.) can mandarin oranges, drained

Prepare carrots as directed on package using butter and beer.
At the last minute, add oranges and stir well together.
Reheat, if necessary .
Makes 6 servings.

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