Zucchini Corn Medley Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 medium: Zucchini, cut into 1/2 inch chunks
1/2 cup: Water,
1/2 tsp: Salt,
1 package: , (10 ounces) frozen corn
1 can: , (4 ounces) chopped green chilies
2 tbsp: Butter or margarine,
2 tbsp: All-purpose flour,
1/4 tsp: Dry mustard,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 cup: Milk,
1/2 cup: Shredded sharp cheddar cheese,
Directions:
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
on Feb 11, 1997.
Source from luhu.jp
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
Source from luhu.jp
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