7 slices bacon
2 (9 oz.) pkg. frozen Italian-style green beans, thawed
6 med. carrots, thinly sliced
2 tbsp. margarine or butter
2 cloves garlic, minced
1/2 tsp. Pepper
2 (9 oz.) pkg. frozen Italian-style green beans, thawed
6 med. carrots, thinly sliced
2 tbsp. margarine or butter
2 cloves garlic, minced
1/2 tsp. Pepper
Preparation:
In a large skillet, cook the bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, reserving drippings; drain on paper towels. Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon, leaving 1 strip whole for a garnish, if desired. Stir crumbled bacon and pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with reserved bacon slice.