Recipe - Zucchini With Dill

2 pound Zucchini; julienned
2 tablespoon Butter or margarine
1 tablespoon Allpurpose flour
1/3 cup Cold water
1 tablespoon Lemon juice
1 tablespoon Sugar
One half teaspoon Salt; optional
1 cup Sour cream
2 tablespoon Chopped fresh dill or 2 tsp
dill weed

In a large skillet, saute zucchini in butter until crisptender. 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 MCRecipe Digest V1 #1011 by NGavlak NGavlak@aol.com on Jan 14,
1998