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Lemon-Basil Pan Potatoes

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CATEGORY CUISINE TAG YIELD
New Jersey 4 Servings

INGREDIENTS

2 Medium-size red potatoes
1 md Zucchini
1 tb Butter or margarine
1 tb Olive oil
4 Green onions; sliced
1 tb Grated lemon rind
1/4 ts Salt
1/8 ts Pepper
1/3 c Packed chopped fresh basil leaves or
; fresh parsley

INSTRUCTIONS

Cut potatoes in half. Place halves cut side down, and cut lengthwise into
1/8-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut side down, and cut
crosswise into 1/4-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add
potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3
minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.
Recipe by: Susan Burns, Trenton, New Jersey
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan
27, 1998

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