| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Atlanta |
Vegetable |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Carrots; pared, sliced |
| 4 |
md |
Zucchinni squash; sliced |
| 4 |
tb |
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.
A Message from our Provider:
“A family altar can alter a family.”