1 package (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 sliced
2 tbsp Butter or margarine
1 tsp Dried basil leaves 3/4 cup milk
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In 2-quart microwave-safe 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. Re-cover 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
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