Recipe - Green And Gold Coins

4 lg Carrots; pared, cut or sliced up
4 md Zucchinni squash; cut or sliced up
4 tablespoon Butter
One half cup Cream
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: One fourth cup
Parmesan can be substituted for cream, tossing vegetables to coat. Squeeze
juice from One half lemon over vegetables).

MRS W.F. NELSON (LYNNE)

ATLANTA, GA

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.