| 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.”