Instructions: In a saucepan, cook the carrots in boiling salted water to cover for 10 minutes, or until tender. Drain. In a skillet, melt the butter over moderately high heat and stir in the salt and pepper. Add the carrots and cook over moderate heat, shaking the pan occasionally, for 5 minutes.

Yield: 6 servings

Menu: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce Barbecue Oysters on Spinach-Red Onion Salad with Bacon-Blue Cheese Dressing Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old Fashioned Chocolate Layer Cake Chardonnay and Cabernet

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