Zucchini With Dill Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Zucchini, julienned
2 tbsp: Butter or margarine,
1 tbsp: All-purpose flour,
1/3 cup: Cold water,
1 tbsp: Lemon juice,
1 tbsp: Sugar,
1/2 tsp: Salt, optional
1 cup: Sour cream,
2 tbsp: Chopped fresh dill or 2 tsp dill weed,
Directions:
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 on Jan 14,
1998
Source from luhu.jp
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
1998
Source from luhu.jp