*  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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