This recipe for Zucchini in Dill Cream Sauce, by Laurie Karl, is from Buboltz Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
7 c. slice zucchini 1/4 c. chopped onion 1/2 c. water 1 tsp salt 1 tsp chicken bouillon or a cube 1/2 tsp dill weed 2 T. butter 2 tsp sugar 1 tsp lemon juice 2 T. flour 1/2 c. sour cream
In a saucepan combine zucchini, onion, water, salt, bouillon, and dill weed; bring to a boil and then simmer 5 minutes or till zucchini is tender. Do not drain. Add remaining ingredients, heat till thick and serve.
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