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Curry Butter and Vegetables
1 Crookneck squash
1 c Cauliflower florets
1 Carrot, optional
1/2 c Snap peas, optional
1 tb Light margarine
1/8 ts Grated orange peel
1/8 ts Curry powder, mild, yellow
1/8 ts Dijon mustard, optional
1/4 ts Chicken bouillon, granules
Cut zucchini and crookneck into 1-inch 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.
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