Recipe - Curry Butter And Vegetables

1 Zucchini
1 Crookneck squash
1 cup Cauliflower florets
1 Carrot, optional
One half cup Snap peas, optional

CURRY BUTTER
1 tablespoon Light margarine
1/8 teaspoon Grated orange peel
Pepper
1/8 teaspoon Curry powder, mild, yellow
1/8 teaspoon Dijon mustard, optional
One fourth teaspoon Chicken bouillon, granules
Water

Cut zucchini and crookneck into 1inch 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: 2/3/97 from
phannema@wizard.ucr.edu

Recipe by: Pat Hanneman (1997)

Posted to MCRecipe Digest V1 #470 by PATh phannema@wizard.ucr.edu on Feb
03, 1997.