Carrots and Celery

• 2 tablespoons salad oil
• 1 (16 ounce bag) carrots, diagonally sliced
• 1 small bunch celery, diagonally sliced
• 1 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup water

In a 5 quart Dutch oven or 12 inch skillet over high heat. In hot salad oil, heat carrots, salt, sugar, and water to boiling. Reduce heat to medium; cover and cook 7 minutes. Uncover; add celery; cook 5 to 7 minutes until vegetables are tender and crisp, stirring frequently.

• Yields: 8 servings
• Preparation Time: 30 minutes