| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
Taste, Of, Home |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Zucchini; julienned |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
All-purpose flour |
| 1/3 |
c |
Cold water |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt; optional |
| 1 |
c |
Sour cream |
| 2 |
tb |
Chopped fresh dill or 2 tsp dill weed |
INSTRUCTIONS
In a large skillet, saute zucchini in butter until crisp-tender. Stir in
flour. Add water, lemon juice, sugar and salt if desired; bring to a boil.
Cook and stir for 2 minutes. Reduce heat; simmer uncovered, for 5 minutes.
Remove from the heat; stir in sour cream and dill. Yield: 6 servings.
NOTES : Submitted by Diane Glowinski, Chicago, Illinois
Recipe by: Taste of Home, June/July, 1997
Posted to MC-Recipe Digest V1 #1011 by NGavlak <NGavlak@aol.com> on Jan 14,
1998
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