| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | All newly t, Vegetables | 8 | Servings | |
INGREDIENTS
| 7 | c | Unpeeled zucchini; julienned |
| 1/4 | c | Finely chopped onion |
| 1/2 | c | Water |
| 1 | ts | Low sodium instant chicken bouillon |
| 1/2 | ts | Dill weed |
| 2 | tb | Light margarine; melted |
| 2 | ts | Sugar |
| 1 | ts | Lemon juice |
| 2 | tb | Flour |
| 1/4 | c | Light sour cream |
INSTRUCTIONS
In medium saucepan, combine zucchini, onion, water, bouillon and dill weed; bring to boil. Add margarine, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield 8 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”