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| Green And Gold Coins Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
4 large carrots; pared, sliced
4 medium zucchinni squash; sliced
4 tablespoon butter
1/2 cup cream
1 salt and pepper to taste
Cooking Directions:
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 , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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