Lemon-basil Pan Potatoes

Nearly all the wisdom we possess, that is to say, true and sound wisdom, consists of two parts: the knowledge of God and of ourselves. But, while joined by many bonds, which one precedes and brings forth the other is not easy to discern… the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him… [But] it is certain that man never achieves a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating him to scrutinize himself.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

2		Medium-size red potatoes
1		Zucchini
1	T	Butter or margarine
1	T	Olive oil
4		Green onions, sliced
1	T	Grated lemon rind
1/4	t	Salt
1/8	t	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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