*  Exported from  MasterCook  *
 
                       LAYERED ZUCCHINI POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            Water
    2       tb           Margarine
    1       t            Salt
      1/2   c            Sour cream or substitute
    1 1/3   c            Potato flakes
    1 1/2   c            Fresh corn kernels, blanched
                         -or cooked
    2       tb           Margarine
      1/3   c            Chopped onion
    5       c            Sliced zucchini
    1       c            Cherry tomatoes, halved
      1/2   ts           Dill
            ds           Garlic powder
 
   In med saucepan, bring water, 2 T margarine and salt to rolling boil.
   Remove from heat. Stir in sour cream and potato flakes until combined. Add
   corn; mix well and set aside. In large skillet, melt 2 T margarine; add
   zucchini and onion. Stir-fry 2-3 minutes until zucchini is crisp-tender.
   Remove from heat; stir in tomatoes, dill weed and garlic powder. Spread
   half of potato mixture in bottom of 2 quart bowl; spoon half of zucchini
   mixture over potato layer. Repear with remaining potato and zucchini
   mixtures, ending with zucchini layer. Cover; refrigerate overnight, or
   several hours before serving.
  
 
 
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