Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Mary Fillmore Newsgroups: rec.food.recipes Subject: Layered Zucchini Potato Salad Followup-To: rec.food.cooking Date: 2 Jul 2000 19:48:39 -0600 Organization: AOL Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8jordn$5lu@llama.swcp.com> Reply-To: Mary Fillmore NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42811 Layered Zucchini Potato Salad 1 1/3 cups water 1 1/3 cups water 2 tablespoons margarine 1 teaspoon salt 1/2 cup sour cream -- or substitute 1 1/3 cups potato flakes 1 1/2 cups fresh corn kernels -- blanched or cooked 2 tablespoons margarine 1/3 cup onion -- chopped 5 cups zucchini -- sliced 1 cup cherry tomatoes -- halved 1/2 teaspoon dill 1 dash garlic powder In medium saucepan, bring water, 2 tablespoon margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 tablespoon margarine; add zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender. Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini mixture over potato layer. Repear with remaining potato and zucchini mixtures, ending with zucchini layer. Cover; refrigerate overnight, or several hours before serving. Rae McDaniel -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.