3/4 c. water
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dill seed
1/2 lb. green snap beans, fresh
4 medium-size carrots
1/4 c. Italian dressing

Combine water, sugar, salt and dill seed in a saucepan, bring to boiling. Wash and trim green beans; leave whole. Add to boiling water. Simmer 5 minutes. Cut carrots into thin strips, 2 to 3 inches long. Add to green beans. Boil until both vegetables are tender and liquid is almost evaporated, about 10 minutes. Add Italian dressing and toss to mix well. Serve hot, or chill and use in tossed vegetable salads.