CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 1/3 |
c |
Water |
2 |
tb |
Margarine |
1 |
ts |
Salt |
1/2 |
c |
Sour cream or substitute |
1 1/3 |
c |
Potato flakes |
1 1/2 |
c |
Fresh corn kernels, blanched or cooked |
2 |
tb |
Margarine |
1/3 |
c |
Chopped onion |
5 |
c |
Sliced zucchini |
1 |
c |
Cherry tomatoes, halved |
1/2 |
ts |
Dill |
|
ds |
Garlic powder |
INSTRUCTIONS
In med saucepan, bring water, 2 T margarine and salt to rolling boil.
Remove from heat. Stir in sour cream and potato flakes until combined. Add
corn; mix well and set aside. In large skillet, melt 2 T margarine; add
zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender.
Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread
half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini
mixture over potato layer. Repear with remaining potato and zucchini
mixtures, ending with zucchini layer. Cover; refrigerate overnight, or
several hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”