| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
md |
Zucchini, cut into 1/2 inch chunks |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
pk |
(10 ounces) frozen corn |
| 1 |
cn |
(4 ounces) chopped green chilies |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Milk |
| 1/2 |
c |
Shredded sharp cheddar cheese |
INSTRUCTIONS
In a saucepan over medium heat, cook zucchini in water and salt until just
tender, about 6 minutes. Add corn; cook for 1 minutes. Drain. Stir in
chilies; pour into a greased 1-1/2 quart shallow baking dish. Melt butter
in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir
in milk; bring to a boil, stirring constantly. Boil 3-4 minutes or until
thickened. Remove from heat and stir in cheese until melted. Pour over
vegetables. Bake, uncovered, at 350 for 20 minutes or until bubbly. Makes 6
servings.
Posted to MasterCook Digest V1 #211 by Pam and KerryAnn Cobb
<priss@amaranth.com> on Feb 11, 1997.
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