MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Carrot, Zucchini and Potato Shreds
  Categories: Diabetic, Side dishes, Vegetables
       Yield: 4 servings
  
       2    Baking potatoes; peeled             2 tb Margarine;
       2 sm Carrots; peeled                     1 ts Dried basil;
       2 md Zucchini;                                Salt
 	    2 tb Butter;				  Black Pepper; freshly
      ground
            -=OR=-                         
  
   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 medium-high 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 Meal-Master
  
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