Creamy Yellow Squash, Potatoes & Carrots

US Copy write # TXu 1-354-553

4 lg russet potatoes

2 lg yellow squash

2 lg carrots

1 tsp salt

1 tsp black pepper

1 stick of butter or substitute

Milk or other liquid

Peal and cut up vegetables, boil until tender - not mushy. Drain water and add rest of ingredients. Mash together and add liquid until creamy - not runny. Serves 4-6

Serve with

Chicken, Turkey or Beef

Green Salad, red beans and/or greens

Ice Tea, Milk, Wine or Water


Carrots                            A, Beta Carotene

Squash                            A, Beta Carotene

Potatoes                          B9, C, Potassium, Fiber

Butter & Milk                   A, B 12, Calcium, Selenium, Protein, (Fortified Milk - D)


Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy