Yield: 2 Servings
Measure | Ingredient |
---|---|
1 \N | Zucchini |
1 \N | Crookneck squash |
1 cup | Cauliflower florets |
1 \N | Carrot, optional |
½ cup | Snap peas, optional |
1 tablespoon | Light margarine |
⅛ teaspoon | Grated orange peel |
\N \N | Pepper |
⅛ teaspoon | Curry powder, mild, yellow |
⅛ teaspoon | Dijon mustard, optional |
¼ teaspoon | Chicken bouillon, granules |
\N \N | Water |
CURRY BUTTER
Cut zucchini and crookneck into 1-inch slices. Separate the florets. Cut snap pea pods in half. And cut carrot into bite sized pieces. Blanch the vegetables. Heat oleo in a skillet. Sear vegetables 1 to 2 minutes. Add orange peel, pepper, curry, optional mustard, and low salt bouillon granules. Add water, 1 tablespoon at a time until you get a thin to medium sauce. Serve at once. Message to McRecipe: ⅔/97 from <phannema@...>
Recipe by: Pat Hanneman (1997)
Posted to MC-Recipe Digest V1 #470 by PATh <phannema@...> on Feb 03, 1997.