*  Exported from  MasterCook  *
 
                              VEGETABLE BOATS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Sliced carrots
    1       c            Sliced parsnips
                         Salt and pepper to taste
      1/2   c            Chopped parsley
    2                    Zucchini or 4 pattypan
                         Squash or combination
                         1 Zucchini and 2 pattypan
                         Squash
 
    1.  In medium saucepan boil or steam carrots and
   parsnips together until
        very tender.
   
    2.  Drain and mash or puree in food processor.
   
    3.  Season to taste with salt and pepper.
   
    4.  Stir in chopped parsley.
   
    5.  Preheat oven to 350 degrees F.
   
    6.  To prepare vegetables for stuffing, trim ends
   from zucchini and cut in
        half lengthwise.  Remove tops from pattypan
   squash.  Hollow out
        vegetable centers with grapefruit knife, or
   teaspoon, leaving a
        border of vegetable all around. (Save vegetable
   pieces to use in
        soup.)
   
    7.  Boil or steam vegetables until barely tender,
   about 6 minutes.
   
    8.  Arrange vegetables in signle layer in oven-proof
   dish and pipe or
        spoon puree into vegetable boats.
   
    9.  Pour in just enough water to cover bottom of dish.
   
    10. Cover and bake 15 minutes, or until heated
   through.
   
    DEAL-A-MEAL CARDS USED:  2 Vegetable 76 Calories
   
    Taken from Richard Simmons Deal-A-Meal Golden Edition
   Cookbook.
   
    Enjoy!
  
 
 
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