Recipe - Creamy Vanilla Pudding

1 pack (3.8 ounces) Idaho
scalloped potatoes
1 cup Mixed vegetable juice
cocktail
1 Zucchini, cubed
1 small Tomato, chopped
1 Green pepper, cut into thin
strips
1 small Onion, thinly cut or sliced up
2 tablespoon Butter or margarine
1 teaspoon Dried basil leaves Three fourths cup
milk

In 2quart microwavesafe casserole combine potatoes and vegetable juice
until sauce is dissolved. Stir in zucchini, tomato, pepper, onion, butter
and basil. Cover loosely with plastic wrap; cook on High 6 to 8 minutes,
stirring once. Stir in milk. Recover and cook on High 7 to 9 minutes or
until potatoes and vegetables are just tender, stirring once. Let stand 5
minutes. Makes 4 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini