Recipe - Zucchini Corn Medley

5 md Zucchini, cut into One half inch
chunks
One half cup Water
One half teaspoon Salt
1 pack (10 ounces) frozen corn
1 cn (4 ounces) chopped green
chilies
2 tablespoon Butter or margarine
2 tablespoon Allpurpose flour
One fourth teaspoon Dry mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 cup Milk
One half cup Shredded sharp cheddar
cheese

In a saucepan over medium heat, cook zucchini in water and salt until just
tender, about 6 minutes. Add corn; cook for 1 minutes. Drain. Stir in
chilies; pour into a greased 1One half quart shallow baking dish. Melt butter
in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir
in milk; bring to a boil, stirring constantly. Boil 34 minutes or until
thickened. Remove from heat and stir in cheese until melted. Pour over
vegetables. Bake, uncovered, at 350 for 20 minutes or until bubbly. Makes 6
servings.

Posted to MasterCook Digest V1 #211 by Pam and KerryAnn Cobb
priss@amaranth.com on Feb 11, 1997.