Zesty Carrots - cooking recipe

Ingredients

6 large carrots, scraped and cut julienne style
2 Tbsp. grated onion
1/2 c. mayonnaise
2 Tbsp. prepared horseradish
1/4 tsp. pepper
1/4 c. dry bread crumbs
2 Tbsp. melted butter

Preparation

Buy enough yellow summer squash to allow 3 to 4 slices per person.
Remove ends.
Cut squash into 3/4-inch slices.
Shake damp (not wet) slices in a plastic bag containing equal parts sugar and flour until well coated.
Remove to large frypan or electric skillet coated with spray vegetable oil or Crisco.
Do not use butter or margarine.
Saute slowly, turning with care.
Will be soft when cooked.
Parsley if desired.
Delicious.