MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon-Basil Carrot Bundles
  Categories: Appetizers
       Yield: 20 servings
  
       6 md Carrots Scraped
     1/4 c  Water
       1 tb Lemon Juice
       1 ts Sugar
       1 cl Garlic Minced
       1 ts Dried Whole Basil
     1/4 ts Grated Lemon Rind
       1 tb Olive Oil
       6    Green Onions
       3    Lemons Thinly Sliced
  
   Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water,
   Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover.
   Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender.
   Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking
   Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid &
   Set Aside. Trim White Portion From Green Onions.  Place Tops in A
   Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse
   Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot
   Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With
   Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow
   Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour.
   Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
   Arrange Bundles On A Serving Platter Lined With Lemon Slices If
   Desired.
     Fat 0.3. Chol. 0.
  
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