Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Carrots; pared, sliced |
| 4 mediums | Zucchinni squash; sliced |
| 4 tablespoons | Butter |
| ½ cup | Cream |
| \N \N | Salt and pepper to taste |
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: ¼ cup Parmesan can be substituted for cream, tossing vegetables to coat. Squeeze juice from ½ 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, .