Name: Lemon-Basil Pan Potatoes
Ingredients: 2 Medium-size red potatoes; 1 md Zucchini; 1 tb Butter or margarine; 1 tb Olive oil; 4 Green onions; sliced; 1 tb Grated lemon rind; 1/4 ts Salt; 1/8 ts Pepper; 1/3 c Packed chopped fresh basil leaves or; ; fresh parsley

You must think of yourself not only as an instrument of the work but also as a recipient. Your work as an instrument does not cancel out your identity as a recipient, and your identity as a recipient doesn’t weaken your work as an instrument. You and I must never approach grace only as instruments of that grace in the lives of others; we must also remember that there is no grace that we offer to others that we don’t at once need ourselves.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
	New Jersey		4	Servings

INGREDIENTS

2		Medium-size red potatoes
1	md	Zucchini
1	tb	Butter or margarine
1	tb	Olive oil
4		Green onions; sliced
1	tb	Grated lemon rind
1/4	ts	Salt
1/8	ts	Pepper
1/3	c	Packed chopped fresh basil leaves or
		; fresh parsley

INSTRUCTIONS

Cut potatoes in half. Place halves cut side down, and cut lengthwise into
1/8-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut side down, and cut
crosswise into 1/4-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add
potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3
minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.
Recipe by: Susan Burns, Trenton, New Jersey
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan
27, 1998

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