Zucchini In Dill Cream Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
7 cup: Unpeeled zucchini, julienned
1/4 cup: Finely chopped onion,
1/2 cup: Water,
1 tsp: Low sodium instant chicken bouillon,
1/2 tsp: Dill weed,
2 tbsp: Light margarine, melted
2 tsp: Sugar,
1 tsp: Lemon juice,
2 tbsp: Flour,
1/4 cup: Light sour cream,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp