Subject: Layered Zucchini Potato Salad
From: Mary Fillmore <[email-masked]>
Date: 2 Jul 2000 19:48:39 -0600
Newsgroups: rec.food.recipes

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

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