Recipe - Carrot Zucchini And Potato Shreds

2 Baking potatoes; peeled
2 small Carrots; peeled
2 md Zucchini;
2 tablespoon Butter;
=OR=
2 tablespoon Margarine;
1 teaspoon Dried basil;
Salt
Black Pepper; freshly ground

Grate the potatoes. Rinse with cold water, drain well and pat dry. Grate
the carrots and zucchini and combine with the potatoes, Melt the butter in
a large skillet on mediumhigh heat. When sizzling, add the vegetables and
saute for 2 minutes. Add the basil, lower the heat to medium, cover and
simmer for 7 to 10 minutes, or until the vegetables are tender. Season with
salt and pepper. Source: Fast & Fresh by Lucy Waverman Food Exchange per
serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at
this monent I think zuccini is a freeby. I am very excited to try this one
and SOON)

From the collection of Karen Deck Reposted 4 you and yours via Nancy
O'brion and her MealMaster

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini