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Green And Gold Coins

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Atlanta Vegetable 6 Servings

INGREDIENTS

4 Carrots, pared sliced
4 Zucchinni squash, sliced
4 T Butter
1/2 c Cream
Salt and pepper to taste

INSTRUCTIONS

Slowly saute carrots in butter until just tender. Add zuchinni and
cover, stirring occasionally. When desired tenderness in reached, add
enough cream to lightly coat the vegetables. Season and serve
immediately. Note: 1/4 cup Parmesan can be substituted for cream,
tossing vegetables to coat. Squeeze juice from 1/2 lemon over
vegetables).  MRS W.F. NELSON (LYNNE)  ATLANTA, GA  From the book <High
Cotton Cookin'>, Marvell Academy Mothers Assn,  Marvell, AR  72366,
ISBN 0-918544-14-9, downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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