7 slices bacon
2 (9 oz.) pkg. frozen Italian-style green beans, thawed
6 med. carrots, thinly sliced
2 tbsp. butter
2 cloves garlic, minced
1/2 tsp. black pepper

In a large skillet, cook the bacon until crisp. Remove bacon to paper lined plate to drain, reserving drippings in pan. Drain all but 2 tablespoons of bacon drippings from the skillet. Add green beans, carrots, butter and garlic. Stir-fry over medium-high heat for about 5 minutes or until vegetables are crisp-tender. Crumble bacon and stir with pepper into vegetable mixture. Remove from heat. Makes about 8 servings.