Dill sauce with zucchini and carrots.
From a box sold in San Antonio, Texas.
2 T. margarine
2 T. all-purpose flour
1/2 tsp. salt
dash ground white pepper
1 c. (12 oz.) evaporated milk
1 tsp. dill weed
1/4 c. each shredded carrots and zucchini
In a small saucepan, melt oleo; stir in flour, salt, pepper until bubbly. Gradually add milk, stir in carrots and zucchini. Cook until thick.