BEAN -MUSHROOM MEDLEY

8 ounces fresh green beans, cut into 1-inch pieces (about 1-1/2 cups)
2 fresh medium carrots, cut crosswise into halves, then into 1/8 inch strips
1 medium onion, cut into 1/2 inch slices
8 ounces fresh mushrooms, cut into 1/4 inch slices (about 3 cups)
1/4 cup margarine or butter
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon white pepper

Heat 1 inch water to boiling in 2-quart saucepan. Add beans and carrots. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until almost tender, about 12 minutes; drain.
Cook and stir onion and mushrooms in margarine in 10-inch skillet over medium heat
until almost tender about 5 minutes; reduce heat. Cover and cook 3 minutes.
Stir in beans, carrots, salt, garlic salt and white pepper. Cover and cook over medium heat 5 minutes.

6 servings.

Microwave Directions: Place beans, carrots, onion and margarine in 2-quart microwavable casserole. Cover tightly and microwave on high (100%) 5 minutes; stir. Cover tightly and microwave until beans are almost tender, 3 to 6 minutes longer. Stir in mushrooms and remaining ingredients. Cover tightly and microwave until mushrooms are hot, 2 to 4 minutes longer.